John Myers
Duck Breast with Vineyard Peach Wedges
The perfect duck breast with vineyard peach wedges recipe with a picture and simple step-by-step instructions.
- 1 Duck breast, 250-300 g
- 2 Vineyard peaches
- Salt
- Black pepper from the mill
- Duck fat
- 1 kl. Onion
- 1 branch Rosemary
- 1 branch Thyme
- 100 ml Broth
- 50 ml White wine
- 30 ml Fruit brandy
- Wash the duck breast and pat dry with kitchen paper. Score the skin crosswise. Salt and pepper well.
- Fry the duck steak in a pan on the skin side for 3 – 5 minutes in lard, then turn it over and fry again for 2 minutes, then remove. Drain most of the fat. Save for further recovery.
- Cook the breast in the preheated oven at 100 ° C for approx. 15 to 20 minutes to finish.
- Finely dice the onion and fry briefly in the lard. Add a sprig of thyme and rosemary.
- Deglaze with fruit schnapps (better still peach schnapps), then pour in white wine and broth. Then peel the peaches and cut them into wedges and add them.
- Put the lid on and let it simmer on the stove for about 10 minutes on a very low flame. Then open and reduce the broth.
- Briefly sear the breast in a pan on the skin side in clarified butter so that it becomes crispy again, then remove and carve. If someone’s breast is too pink, briefly put the slices back into the pan.
- It goes well with rice and a fresh, colorful tomato salad. Then serve.
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