BARBARY DUCK WITH GLAZED PEACHES
A quick, simple meal using breasts of Barbary Duck. They are served with fresh caramelized peaches, cooked with a hint of five spice powder.
Provided by MarieRynr
Categories Duck Breasts
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat one third of the butter in a saucepan and saute the shallots with the honey and about half the five spice powder until softened and caramelized, about 7 minutes.
- Add the vinegar and cook until evaporated.
- Pour in the port and Madeira and boil until the liquid is syrupy and has reduced by 2/3.
- Add the stock and boil for about 15 minutes or until reduced by half, then strain through a fine sieve, rubbing gently with the back of a ladle.
- Season this sauce and set aside.
- To glaze the peaches, sprinkle with the remainder of the five spice powder and the icing sugar.
- Heat another third of the butter in a non stick frying pan and gently saute the peaches, colouring them all over.
- Take care not to overcook them.
- Set aside and reserve the pan juices in a warm place.
- Preheat oven to 425*F.
- Score the fatty skin of the duck breasts; this ensures that the skin will become crispy when cooked.
- Without using any oil, heat a non stick frying pan until quite hot.
- Add the duck breasts, skin side down and cook for about 3 minutes, colouring all over.
- Cover the breasts with butter paper or buttered greaseproof paper and cook in the oven for about 7 to 8 minutes, turning once or twice.
- REmove and allow to rest for 3 minutes before slicing each breast into 8 slices.
- While the duck is resting, cook the spinach in a little water and the remaining butter for about 1 minute, or until wilted.
- Drain well and swquuese outlightly in a clean tea towel or kitchen paper towels.
- Place spinache mound in the centre of each warmed plate and arrange the sliced duck over and around each to make a pyramid shape.
- Cut eat peach half in four and arrange on and around the duck.
- Trickle over the reserved pan juices.
- Return the sauce to the boil, check the seasoning and spoon it over and around the meat.
- Garnish with Candied orange peel slivers if desired.
Nutrition Facts : Calories 809.6, Fat 42.9, SaturatedFat 24, Cholesterol 187.8, Sodium 380.2, Carbohydrate 50.2, Fiber 3.9, Sugar 28.8, Protein 22.9
PICKLED PEACHES
Make and share this Pickled Peaches recipe from Food.com.
Provided by Evie3234
Categories Fruit
Time 30m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Peel peaches and leave whole.
- Place vinegar, sugar, cinnamon and cloves in a saucepan and bring to the boil, stirring until sugar has dissolved.
- Carefully place peaches into the boiling syrup and cook gently for about 5 minutes or until peaches are just tender.
- Spoon peaches into hot, clean dry jars.
- Pour over the syrup, filling the jar to the brim.
- Make sure the rim is clean, then cover with a seal.
- Screw on a ring band and leave until cold.
- The lid should be concave if sealed properly.
- Remove band.
- Resist for several weeks before using.
Nutrition Facts : Calories 274, Fat 1, SaturatedFat 0.2, Sodium 11, Carbohydrate 66.6, Fiber 3.3, Sugar 62.6, Protein 1.5
GRILLED BALSAMIC-GLAZED PEACHES
Got this one from Southern Living. Haven't tried it yet but plan to very soon. Posted for safe keeping.
Provided by ratherbeswimmin
Categories Fruit
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add the balsamic vinegar, brown sugar, pepper, and salt to a saucepan.
- Bring to a boil, lower heat, and simmer 2-3 minutes.
- Lay peaches in a shallow glass dish.
- Pour marinade mixture over the peaches; toss gently or turn to coat.
- Let stand 10 minutes.
- Remove peaches from marinade; reserve 2 tablespoons of marinade mixture and set aside what is left.
- In a small bowl whisk the 2 tablespoons marinade and oil until blended well (this will be used as a vinaigrette so set it aside, too).
- Place peach halves, with cut side down on a greased grill rack, over medium heat.
- Cover with grill lid and grill about 5 minutes on each side or until firm and golden, baste with remaining marinade.
- Serve peaches with vinaigrette.
Nutrition Facts : Calories 184.7, Fat 9.5, SaturatedFat 1.2, Sodium 55.3, Carbohydrate 24.9, Fiber 2.4, Sugar 22.5, Protein 1.5
BOURBON GLAZED PEACHES
Make and share this Bourbon Glazed Peaches recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw peaches in microwave.
- Combine remaining ingredients in small saucepan over medium heat.
- Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.
Nutrition Facts : Calories 301.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.2, Carbohydrate 40.8, Fiber 2.1, Sugar 38.4, Protein 0.8
SAUTEED SEA SCALLOPS WITH CARAMELIZED PEACHES
Most Excellent recipe i invented while doing a demonstration at the local Bon Ton store. I had the ing. in front of me and it was worth it
Provided by Warren Drew
Categories Low Cholesterol
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- place oil in sautee pan and heat until light smoke.
- lightly season scallops w/salt and pepper.
- carefully add scallops to pan (do not crowd).
- lightly brown and turn scallops.
- add shallots garlic and peaches.
- shake and flip in pan to mix.
- add sugar and keep moving for 2 (two) minutes.
- place on plate.
- put peaches on top.
- squeeze fresh lemon just before serving.
- goes great with jasmine or basmati rice steamed.
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