Barbary Duck with Glazed Peaches
Preparation Time: 45 minutes
Total Time: 45 minutes
Servings: 2
Description
Delight in a quick and sophisticated meal featuring succulent Barbary duck breasts paired beautifully with fresh caramelized peaches, delicately infused with the aromatic essence of five-spice powder. This dish combines the rich flavors of duck with the sweetness of peaches, creating a harmonious balance that is perfect for an elegant dinner or a special occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1 3/4 tablespoons |
| Shallots | 3, finely chopped |
| Honey | 6 teaspoons |
| Five-spice powder | 1 teaspoon (plus extra for peaches) |
| Sherry wine vinegar | 1 tablespoon |
| Madeira wine | 1 tablespoon |
| Icing sugar | 7/8 teaspoon |
| Duck breasts | 2 |
| Sea salt | 1/2 teaspoon |
| Fresh ground black pepper | 2 pinches |
| Fresh spinach | 1 bunch |
| Candied orange peel (for garnish) | Optional |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 809.6 |
| Total Fat | 42.9 g |
| Saturated Fat | 24 g |
| Cholesterol | 187.8 mg |
| Sodium | 380.2 mg |
| Total Carbohydrates | 50.2 g |
| Dietary Fiber | 3.9 g |
| Sugars | 28.8 g |
| Protein | 22.9 g |
Instructions
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Prepare the Sauce: Begin by heating one-third of the butter in a saucepan over medium heat. Add the finely chopped shallots along with the honey and half of the five-spice powder. Sautรฉ the mixture for about 7 minutes, or until the shallots are softened and caramelized, releasing their sweet aroma.
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Add Vinegar: Incorporate the sherry wine vinegar into the pan and cook, stirring frequently, until the vinegar has evaporated, leaving behind a rich flavor.
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Create the Syrup: Pour in the Madeira wine and bring the mixture to a boil, allowing it to simmer until it has reduced to a syrupy consistency, approximately two-thirds of the original volume.
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Combine with Stock: Once the Madeira is reduced, add the stock and continue to boil the mixture for about 15 minutes or until it has reduced by half. Afterward, strain the sauce through a fine sieve, pressing gently with the back of a ladle to extract all the flavors. Season the sauce to taste and set aside for later use.
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Glaze the Peaches: While the sauce cools, take your fresh peaches and sprinkle them with the remaining five-spice powder and the icing sugar. This combination will enhance their natural sweetness and add a fragrant touch.
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Sautรฉ the Peaches: In a separate non-stick frying pan, heat another third of the butter over medium heat. Gently sautรฉ the seasoned peaches, allowing them to color evenly without overcooking, which will help retain their shape and texture. Once done, set the peaches aside, reserving the pan juices to drizzle later.
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Preheat the Oven: Set your oven to preheat at 425ยฐF (220ยฐC), allowing it to reach the desired temperature for roasting the duck.
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Prepare the Duck Breasts: With a sharp knife, score the fatty skin of the duck breasts in a crisscross pattern, ensuring that you donโt cut into the meat. This scoring technique will help render the fat and achieve crispy skin during cooking.
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Sear the Duck: In a hot non-stick frying pan, place the duck breasts skin-side down without adding any oil. Cook for about 3 minutes until the skin is beautifully browned and crispy, then flip the breasts over.
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Roast in the Oven: Cover the duck breasts with butter paper or buttered greaseproof paper to protect them while roasting. Transfer the pan to the preheated oven and roast for about 7 to 8 minutes, turning the breasts once or twice to ensure even cooking.
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Rest the Duck: After roasting, remove the duck from the oven and allow it to rest for approximately 3 minutes. This resting period is essential for redistributing the juices within the meat, ensuring each slice is succulent.
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Cook the Spinach: In a small saucepan, add a little water and the remaining butter, then introduce the fresh spinach. Cook for about 1 minute until the spinach has wilted, then drain it well. Use a clean tea towel or kitchen paper towels to squeeze out excess moisture.
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Plate the Dish: For serving, create a mound of wilted spinach in the center of each warmed plate. Slice each duck breast into eight equal pieces and arrange them over and around the spinach to form an appealing pyramid shape.
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Add the Peaches: Cut each caramelized peach half into quarters and artfully arrange them on and around the duck slices for a vibrant presentation.
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Finish with Sauces: Drizzle the reserved pan juices over the duck and peaches to enhance the flavor. Return the sauce to a gentle boil, check the seasoning once more, and spoon it over and around the dish for an elegant touch.
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Garnish: If desired, garnish the dish with slivers of candied orange peel, adding an additional layer of flavor and a pop of color to your plate.
This delectable dish of Barbary Duck with Glazed Peaches showcases a delightful blend of flavors that is sure to impress your guests or make any meal a special occasion. Enjoy this exquisite pairing of savory duck and sweet peaches, complemented by a rich, aromatic sauce that brings everything together harmoniously. Perfect for a romantic dinner or an impressive dinner party, this recipe will elevate your culinary repertoire with ease and elegance.
