Duck Breast with Peach Sauce

Serves: 4

4 breast of Duck
300ml (½ pint) Beef Stock
4 half Peaches poached in red wine
25g (1oz) Butter.
15ml (1 tbsp) Sunflower Oil
Salt and Black Pepper

Fry breast on high heat turning once, season and lower heat cooking gently until golden brown.
Remove breasts and keep warm.
Drain the duck fat from the pan, add stock to pan and stir with remains, heat, add peach syrup (liquid only), whisk in the cold butter.
Cut breast in diagonal slices, serve sauce around breast, not on top.
Decorate dish with peach halves.
Serve remaining sauce separately.

PoultryRecipes

Duck Breast with Peach Sauce

Poultry
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