Pechuga De Pato Con Salsa De Pimiento Y Melocoton (Breast of Duc

1. 1

   Pre-heat oven to 375F.

2. 2

   Make diagonal cuts in the skin of the duck breasts and season with salt and pepper.

3. 3

   Fry, skin side down, in a hot frying pan for 2 minutes until the fat begins to run.

4. 4

   Roast in the oven for 4 minutes.

5. 5

   Remove, baste with the pan juices then roast for 2 more minutes and remove.

6. 6

   Drain on kitchen paper to remove any excess fat.

7. 7

   Keep warm.

8. 8

   Pour off all the fat from the pan, add the wine and deglaze, scraping the pan with a spatula.

9. 9

   Cook until reduced by one quarter.

10. 10

    Add the stock, after first setting aside a few spoonfuls, and the butter.

11. 11

    Dissolve the cornstarch in the remaining stock, then slowly pour into the boiling mixture to bind the sauce, stirring all the time, the sauce should be slightly thick.

12. 12

    Wash and pit 1 lb peaches.

13. 13

    Cut the flesh into pieces and add.

14. 14

    Also cut 6 peppers into pieces and add, then boil the mixture a little.

15. 15

    Blend the sauce and strain well.

16. 16

    Blanch the remaining peaches, peel, slice and bring to a boil in the sauce together with the Piquillo peppers.

17. 17

    To serve, pour a little sauce onto each plate and top with the duck cut in thick slices.

18. 18

    Garnish with the peach slices and peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.