Roasted Peking Duck with Peaches from Tony Bilson's Recipe Book by Tony Bilson
Remove the necks from the birds and cut them into 4-cm chunks. Brown them in a little butter and simmer them with the vinegar and demi-glace while the ducks are roasting. Preheat the oven to...
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Roasting pan
Ingredients
- 60 ml red wine vinegar
- 2 tbl butter
- 2 Peking ducks, weighing 1 kg each
- 100 ml semillon
- small knob fresh ginger, crushed
- 6 peaches, preferably Shanghai, blanched and peeled
- 4 sprigs marjoram
- salt
- 150 ml demi-glace
- 2 onions, peeled
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