Canard aux Pêches from Memories of Gascony by Pierre Koffmann
Preheat the oven to 230°C/450°F/gas 8. Season the duck inside and out and roast in the hot oven for about 55 minutes. Peel, stone and halve the peaches. Heat the wine and sugar, put in the peaches...
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Cooking tools:
- Oven
- Roasting pan
- Cutting board
- Chef's knife
- Paring knife
- Peeler
- Saucepan
- Wooden spoon
Ingredients
- 2 large peaches
- salt
- freshly ground pepper
- 1 duck, about 2–2.5 kg/4½–5½ lb
- 50 g/2 oz sugar
- 300 ml/½ pt dry white wine
- 50 ml/2 fl oz wine vinegar
- 2 tablespoons armagnac
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