Barbary Duck With Glazed Peaches Recipes

BARBARY DUCK WITH GLAZED PEACHES

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.

BOURBON-GLAZED PEACHES WITH MASCARPONE CREAM

Steps:

• Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
• Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
• Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.

BIRCH AND BARLEY'S HONEY GLAZED DUCK

Steps:

• For the rice: Brown the bacon in a pan, and then add the onions and cook until translucent. Add the rice and toast, stirring, for 5 minutes. Pour in the stock and cook, covered, over low heat for 1 hour.
• Preheat the oven to 400 degrees F.
• For the radishes: Saute the radishes, and then pour in the vinegar to coat. Pour in the stock and butter and cook until reduced to a glaze. Season with salt and pepper. Reserve.
• For the turnip puree: Cook the turnips gently in the oil over low heat, and then add the stock. Cover and cook until soft and cooked through, checking every 5 minutes. Blend in a blender to a smooth puree. Season with salt and pepper. Reserve.
• For the duck: Sear the duck skin-side down over low heat until crispy. Add the honey, flip and transfer to the oven for 4 minutes. Remove and let rest for 6 minutes.
• Meanwhile, stir the cherries and hazelnuts into 1/2 cup of the rice. Reserve the remaining rice for another use. Reheat the radishes if needed, adding more stock if necessary. Heat the oil in a saute pan until hot, and then add the Swiss chard and saute until wilted. Warm the duck confit in a pan until heated through.
• Slice the duck and serve over the rice, Swiss chard, duck confit, 2 tablespoons of the turnip puree and 3 tablespoons of the radishes. Reserve remaining turnip puree and radishes for additional servings or another use.

GLAZED PEACHES

Steps:

• In a microwave-safe small bowl, combine the brown sugar, butter, water, lemon juice and nutmeg. Microwave, uncovered, on high for 15 seconds; stir. Add the peaches. Microwave 30-40 seconds longer or until the peaches are heated through. Stir in vanilla. Serve over ice cream or cake.

CRISPY CHINESE DUCK WITH PEACHES

Steps:

• Heat oven to 140C/120C fan/gas 1. Prick the duck skin all over with a fork - don't go too deep or you'll puncture the meat instead and lose all the juices during cooking. Push the whole peach up into the duck's cavity, neatly tuck in any excess fat and tie the legs together with string. Using a pestle and mortar, grind together the Chinese five-spice, Sichuan pepper and sea salt. Rub all over the duck and sit, breast-side down, on a rack in a roasting tin. Roast for 3 hrs.
• Meanwhile, put the peaches, cut-side up, in a snug-ish ovenproof dish. Mix the honey, vinegar, sesame oil, ginger and hoisin with 3 tbsp water. Pour over the peaches, then scatter over the sesame seeds.
• Lift the duck out of the oven and drain off any fat in the tin. Turn up the oven to 200C/180C fan/gas 6 and flip the duck over so it is now breast-side up. Roast for 30 mins more, with the peaches on the shelf below, until the duck is brown and crispy and the peaches are tender. Serve with jasmine rice and shredded spring onions.