We had duck with cherries, now it's time for quick, juicy and fabulously Summery duck with peaches! You must think I'm on a crusade to prove you canard a l'orange is not the only way to cook duck with fruits. The thing is, you know my weak spot for fruits in savoury dishes and duck and I, well, we have the same sweet disposition. Each time we meet it ends up into a shameless, passionate fruit affair. Try this, you'll get why.
Duck fillets with sautéed peaches and thyme
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Recipe by: Anne-Laure at Tasty Diaries Busy:25 min, Total prep time: 25 min Serves: 4 |
Prepare the duck breasts by removing all the sinew with a small knife. Trim off any excess fat and score the skin in criss cross shapes. This will allow the meat to cook through the skin.
Place the duck fillets skin side down on a hot frying pan WITHOUT adding any oil on it, and cook on medium heat for 7 to 8 minutes, until the skin is crispy and golden brown. While cooking, drain the fat off the pan regularly. Finish the fillets by turning them over onto the flesh side and cooking until firm to touch, for about 4 minutes.
When ready, season the duck with salt and pepper and set aside, skin-side up.
Add the vinegar, lemon juice and syrup to the pan. When hot, add the thyme, walnuts and peaches and sauté for 5 minutes on medium heat, until the sides of the peaches are lightly browned.
In the meantime, dispose chicory leaves on each serving plate and drizzle with a bit of olive oil. Slice each fillet thinly with a sharp knife.
When the peaches are ready, scatter on top of the chicory. Place half a duck fillet prettily net to the peaches and drizzle the sauce over the duck.
Peel the peaches and cut them into 8 segments.
Prepare the duck breasts by removing all the sinew with a small knife. Trim off any excess fat and score the skin in criss cross shapes. This will allow the meat to cook through the skin.
Place the duck fillets skin side down on a hot frying pan WITHOUT adding any oil on it, and cook on medium heat for 7 to 8 minutes, until the skin is crispy and golden brown. While cooking, drain the fat off the pan regularly. Finish the fillets by turning them over onto the flesh side and cooking until firm to touch, for about 4 minutes.
When ready, season the duck with salt and pepper and set aside, skin-side up.
Add the vinegar, lemon juice and syrup to the pan. When hot, add the thyme, walnuts and peaches and sauté for 5 minutes on medium heat, until the sides of the peaches are lightly browned.
In the meantime, dispose chicory leaves on each serving plate and drizzle with a bit of olive oil. Slice each fillet thinly with a sharp knife.
When the peaches are ready, scatter on top of the chicory. Place half a duck fillet prettily net to the peaches and drizzle the sauce over the duck.
If you need a peach fix in the winter, this dish can also be prepared with tinned peaches. The recipe is the same, just add the juice in the tin to the pan along with the peaches for extra juices.
Ingredients
2 large duck fillets (at least 300g each)
4 ripe yellow flesh peaches (for their tanginess)
12 thyme sprigs
1 tablespoon agave or maple syrup
50 g (a handful) chopped walnut
Juice of 1 lemon
2 tablespoons cider vinegar
Salt and pepper
2 large duck fillets (at least 300g each)
4 ripe yellow flesh peaches (for their tanginess)
12 thyme sprigs
1 tablespoon agave or maple syrup
50 g (a handful) chopped walnut
Juice of 1 lemon
2 tablespoons cider vinegar
Salt and pepper
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