Duck a l’Orange, duck with cherries, figs, passionfruit, mango, pineapple, raspberries, blackcurrants, mandarin… it is hard to find a fruit that does not complement the rich, deeply flavoursome yet tender and delicate duck meat.
Duck with peaches is a specialty from south-west France, where you will find it cooked in as many ways as you could imagine—boned and stuffed, roasted whole with the fruits, cured and served in salad with fresh peaches, or on skewers—to name just a few.
Here, the duck breast is marinated in a sweet-and-sour combination of honey, pomegranate molasses, mustard and apple cider vinegar with a hint of spice from the ginger. The poached and pan-roasted peaches are sweet and juicy against the rich, crisp skin of the meat while the silky-sweet potato puree ties it all together with a gentle kick from the nutmeg. This Magrets de canard aux pêches will impress with the wow-factor of a fine-dining experience while being so quick and easy. Enjoy with a tall glass of refreshing Peachonade.