Duck with Peaches

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the book 'The Culinary Book of a Film Buff' by John Smith. A dish from the movie 'Wing or Leg'.

Ingredients

Duck - 1 piece
Carrot - 3.5 oz
Onion - 2 heads
Celery salt - ¼ piece
Dry White Wine - 4 fl oz
Canned Peaches - 2 pieces
Peach Juice - 4 fl oz
Rum - 1 fl oz
Champagne Vinegar - 4 tablespoons
Corn Starch - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop the carrot and onion coarsely, and finely chop the celery root. Rub the duck with salt and pepper inside and out.

Step 2

Place the onion, carrot, and celery root in a skillet greased with duck fat, pour in the white wine, and add the duck. Bake in the oven for 50 minutes at 428°F.

Step 3

Pour peach juice, rum, and wine vinegar over the duck. Transfer the duck to a hot serving dish. Strain the meat broth, add it to the peaches, and bring to a boil. Dissolve the cornstarch in cold water and add it to the sauce. Surround the duck with peaches.