Duck Breast With Peaches

Name: Duck Breast With Peaches
Ingredients: 4 None duck breasts; 1/4 cup sage leaves; 1 tbsp oil; 1 tbsp butter; 4 None peaches, peeled, ptted and cut into wedges; 1/3 cup verjuice; 1/4 tsp ground cinnamon; None None Mashed potato, steamed asparagus, to serve

8 ingredients

5 steps

Ingredients

4 None duck breasts
1/4 cup sage leaves
1 tbsp oil
1 tbsp butter
4 None peaches, peeled, ptted and cut into wedges
1/3 cup verjuice
1/4 tsp ground cinnamon
None None Mashed potato, steamed asparagus, to serve

Directions

1

Preheat the oven to 350°F. Score skin of duck breasts. Rub with a little salt and push sage leaves into slits.
2

Heat oil in a large skillet on high heat. Sear duck, skin sides down, for 4-5 mins, until golden and crisp.
3

Transfer to small roasting pan and bake for 15 mins, until cooked through. Cover loosely with foil and set aside to rest in a warm place for 5 mins.
4

Meanwhile, melt butter in same skillet on medium heat. Add peaches and cook for 2 mins, stirring occasionally, until just beginning to soften. Increase heat to high and add verjuice and cinnamon. Simmer for 2-3 mins, until sauce reduces and becomes syrupy.
5

Spoon peach sauce over duck. Serve with potato and asparagus.