Duck with Peaches
Main Dishes • European
Description
This recipe is taken from the book 'The Culinary Book of a Film Buff' by John Smith. A dish from the movie 'Wing or Leg'.
Ingredients
- Duck 1 piece
- Carrot 5 oz
- Onion 2 heads
- Celery salt ¼ piece
- Dry White Wine 5 fl oz
- Canned Peaches 2 pieces
- Peach Juice 5 fl oz
- Rum 0 fl oz
- Champagne Vinegar 4 tablespoons
- Corn Starch 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop the carrot and onion coarsely, and finely chop the celery root. Rub the duck with salt and pepper inside and out.
Step 2
Place the onion, carrot, and celery root in a skillet greased with duck fat, pour in the white wine, and add the duck. Bake in the oven for 50 minutes at 430°F.
Step 3
Pour peach juice, rum, and wine vinegar over the duck. Transfer the duck to a hot serving dish. Strain the meat broth, add it to the peaches, and bring to a boil. Dissolve the cornstarch in cold water and add it to the sauce. Surround the duck with peaches.
Step 4
Serve the cooked duck with mashed potatoes or potato dumplings, as well as with a salad or green peas.
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