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Add a photoServings: 6
Ingredients
- 3 x duck, cutlets
- 1 x salt and pepper
- 3 x not to ripe peach
- 1 lt water
- 500 gm sugar
- 1 Tbsp. white wine
- 2 Tbsp. veal base
- 2 Tbsp. duck base
- 1 pch cinnamon pwdr
- 1 Tbsp. honey
- 100 gm butter
Directions
- Place the duck cutlet on the skin side in a pan with a little bit of butter. Simmer for 7 to 8 min. Add in salt and pepper. Keep hot. Remove the fat from the pan.
- Poach the peaches in the syrup (1 litre of water and 500 grams of sugar) till al dente, crunchy consistency. Slice thinly to make a fan shape and brown it in the same pan of the duck cutlet.
- Deglaze with white wine. Add in the veal and the duck base. Simmer the sauce to reduce it. Add in a little bit of cinnamon pwdr, salt, pepper, and a spoonful of honey. Whip in the butter. Keep hot.
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