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Recipe Duck With Peaches 2


Duck With Peaches 2

Recipe yeld 4 servings

Ingredients

1 Duckling From 1400 G
30 G Butter
500 G White Peaches
3 Sage Leaves
1 Bay Leaf
1 Pinch Cinnamon
Rooms
Pepper

Amount Per Serving Calories: 1105


Method

After cutting the head, neck and legs, place the duck in a saucepan with the sage and bay leaf, cover with water.
Add salt and pepper and cook over low heat for an hour and a half.
At this point, remove the duck from the pan, skin, and reduce disossatela the meat into strips.
Put in saucepan and cook over low heat until the complete evaporation of the liquid.
Dip peaches in boiling water for one minute and peel.
Cut into four wedges and fry in a pan with butter.
Sprinkle with cinnamon.
When the fruit has got a beautiful color of the duck pass it in the container.
Adjust salt and pepper.
Arrange fillets on serving dish and peaches and served with slices of toasted bread.
This dish pleasant even cold.
The cold dish and peaches recommend pairing with a few white wines that, in their aroma, reminiscent of the same fruit.
Accompanying Wines: The cold dish and peaches recommend pairing with a few white wines that, in their aroma, reminiscent of the same fruit: DOC Collio Sauvignon Archetypes, Poggio alle Magpies VDT Of Tuscany, Marquis of Villa Marina White Table wine of Sardinia.

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