Pan Roasted Duck Breast with Spiced Peaches
This dish of Pan Roasted Duck Breast with Spiced Peaches from Daniel Galmiche is an amazing flavour combination.
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Cooking tools:
- Saute pan
- Slotted spoon
- Mixing bowl
- Skillet
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Plate
- Chef's knife
- Cutting board
- Paring knife
- Measuring cup
- Wooden spoon
- Serving platter
Ingredients
- 100G / 3 ½ oz / ½ cup caster (superfine) sugar
- 2.5cm / 1in piece of cinnamon stick, broken
- 4 unripe peaches
- 4 duck breasts, preferably wild
- 2 pinches of roasted, crushed Szechuan peppercorns
- 4 tbsp sunflower oil
- 50g / 1 ¾ oz unsalted butter
- 1 shallot, chopped
- 4 tbsp sherry vinegar
- 125ml / 4fl oz chicken stock
- Sea salt
- freshly ground black pepper
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