Duck Breast with Roasted Peach
Main Dishes • Argentinian
Description
Birds love sweetness: duck, turkey, or chicken stuffed with apples is a well-known delight. Here, apples are replaced with peaches and complemented with a plethora of fragrant ingredients — it turned out even more interesting. Recipe by John Smith, chef at The Gourmet Table.
Ingredients
- Duck Breast 30 oz
- Donut Peaches 15 oz
- Butter 20 oz
- Raw cane sugar 5 oz
- Shichimi pepper 0 oz
- Soy Sauce 5 fl oz
- Garlic 0 oz
- Grated Ginger Root 0 oz
- Honey 0 oz
- Chicken bones 5 lbs
- Onion 5 oz
- Thyme 0 oz
- Carrot 5 oz
- Rosemary 0 oz
- Nigella Seeds 0 oz
- Bay leaf 0 oz
- Red Grape Juice 10 fl oz
- Water 5 qt
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the marinade for the duck. Mix together soy sauce, garlic, ginger, honey, sugar, and salt.
Step 2
Prepare the meat sauce. Roast the bones at 355°F (350 degrees Fahrenheit) for 20 to 40 minutes until golden brown. Then, combine all the ingredients (bones, onion, garlic, thyme, carrot, rosemary, fennel, bay leaf, wine, water, salt, pepper) in a pot and simmer on low heat for 5 hours. Allow it to cool and strain. For one serving, use 50 grams of sauce; the leftovers can be used for other dishes by freezing the sauce.
Step 3
Marinate the duck breast for 3 days. Then, dry it and hang it to dry for another day in a dry aging chamber. If you don't have a chamber, wrap the duck in cheesecloth and hang it in the refrigerator for a day (at a temperature of 4–45°F). After that, take the duck breast out and render all the fat in a skillet over low heat. Then, sear the duck in the skillet to medium doneness for 5–7 minutes, or in the oven for 7 minutes at 355°F. Remove from heat and cut into two equal parts.
Step 4
Wash the peaches, cut them in half, and bake at 355°F for 20 minutes with butter and sugar. Then, slice the peaches into equal pieces.
Step 5
Place the duck on a plate and drizzle with meat sauce. Arrange the peaches beside it. Sprinkle togaraši spices on top.
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