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Breast Of Duck w/Peach Sauce

This recipe is rated : 1

Recipe Ingredients

4 breast of duck ( maigret de canard), 20gr sunflower oil, salt & pepper, 1 cup beefstock brown, 4 half peaches poached in redwine, 20gr butter.

Cooking Procedures

Fry breas on high heat on each side, season with salt & pepper and lower heat let simmer until golden brown, ( a point inside should stay rosen color) place breats aside keep warm, drain oil out of pan, add stock to pan and stir with remains, heat up, add peach sirup (liquid only) stir in cold butter.serve sauce around breast, not on top.

Notes and tips:

Cut breast in diagonal slices for serving. Serve remaining sauce separatley.Decorate dish with peach halfs. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ling water. 2 medium sized onions. 1 large potato. 1 large handful parsley. y can tomatoes. 1/2 cup pearl barley. Cook oil and flour together until brown ; add the boiling water. Put turnips, carrots, onions and parsley through the fine meat chopper and add. Bring to boiling point and put in tomato, potato cut in dice, and barley. When it comes to boiling point again add 1/2 quarts boiling water; cover and let simmer two hours, seasoning with salt and pepper. This soup is even better wh

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