Pechuga De Pato Con Salsa De Pimiento Y Melocoton (breast Of Duc

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 duck breasts
• salt
• pepper
• 2 lbs fresh peaches
• 14 piquillo peppers
• 1/2 cup dry wine
• 1/2 cup condensed chicken broth
• 1 teaspoon butter
• 1 teaspoon cornstarch

Recipe

• 1 pre-heat oven to 375°f.
• 2 make diagonal cuts in the skin of the duck breasts and season with salt and pepper.
• 3 fry, skin side down, in a hot frying pan for 2 minutes until the fat begins to run.
• 4 roast in the oven for 4 minutes.
• 5 remove, baste with the pan juices then roast for 2 more minutes and remove.
• 6 drain on kitchen paper to remove any excess fat.
• 7 keep warm.
• 8 pour off all the fat from the pan, add the wine and deglaze, scraping the pan with a spatula.
• 9 cook until reduced by one quarter.
• 10 add the stock, after first setting aside a few spoonfuls, and the butter.
• 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 wash and pit 1 lb peaches. cut the flesh into pieces and add.
• 13 also cut 6 peppers into pieces and add, then boil the mixture a little. blend the sauce and strain well.
• 14 blanch the remaining peaches, peel, slice and bring to a boil in the sauce together with the piquillo peppers.
• 15 to serve, pour a little sauce onto each plate and top with the duck cut in thick slices. garnish with the peach slices and peppers.