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Canard Aux Pêches / Roast Duck with Peaches

Roast Duck with Peaches is on the menu from resident chef in today's mouth-watering 'Foodie Thursday', plus Tom Odell will chat to Simon ahead of his Radio 2 In Concert tonight from Maida Vale.

1 hour, 55 minutes

Last on

Thu 17 Nov 2016 17:05
Â鶹ԼÅÄ Radio 2

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    The Road To Hell

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    I Believe In You

    • Nobody But Me.
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  • Duran Duran

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    • Duran Duran - Greatest.
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  • Mink DeVille

    Spanish Stroll

    • The Greatest Hits Of 1977 (Various).
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  • Michael Jackson

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    The Riverbank

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    • Concord Records.
    • 009.

  • Ray Stevens

    Everything Is Beautiful

    • The Very Best Of Country Music #3.
    • Curb.
    • 6.

  • Coldplay

    Viva La Vida

    • Viva La Vida Or Death & All His Friends.
    • Parlophone.
    • 1.

  • Talking Heads

    Wild Wild Life

    • More Greatest Hits Of 80's (Various).
    • Disky.

  • Beverley Knight

    I Can't Stand The Rain

    • Soulsville.
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  • Elvis Presley & Royal Philharmonic Orchestra

    I've Got A Thing About You Baby

    • (CD Single).
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    • Living In The Material World.
    • Apple.
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    Proud Mary

    • What You See Is What You Get.
    • Start.

  • Ward Thomas

    Cartwheels

    • (CD Single).
    • Sony.
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  • Lynn Anderson

    Rose Garden

    PAUSE FOR THOUGHT

    • Million Sellers Vol.15 - The Seventie.
    • Disky.

Canard Aux Pêches / Roast Duck with Peaches

by Pierre Koffmann from Memories of Gascony (Mitchell Beazley)

Ìý

Serves 4

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Prep time: 15 mins

Cooking time: 80 mins

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Ingredients

1 duck, about 2-2.5kg / 4½-5½lb

salt and freshly ground pepper

2 large peaches

300ml / ½ pt dry white wine

50g/2oz sugar

2 tbsp armagnac

50ml/2fl oz wine vinegar

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Method

·ÌýÌýÌýÌýÌýÌýÌýÌý Preheat the oven to 230C/450F/Gas8.

·ÌýÌýÌýÌýÌýÌýÌýÌý Season the duck inside and out, and roast in the hot oven for about 55mins.

·ÌýÌýÌýÌýÌýÌýÌýÌý Peel, stone and halve the peaches.

·ÌýÌýÌýÌýÌýÌýÌýÌý Heat the wine and sugar, put in the peaches and poach until tender.Ìý Set aside.

·ÌýÌýÌýÌýÌýÌýÌýÌý When the duck is cooked, transfer it to a serving dish and pour the Armagnac into the cavity.Ìý Cover the duck with foil and keep warm.

·ÌýÌýÌýÌýÌýÌýÌýÌý Pour off the fat in the roasting pan, then pour in the vinegar and reduce completely, taking care that it does not burn.

·ÌýÌýÌýÌýÌýÌýÌýÌý Add the wine in which you poached the peaches and reduce by half.

·ÌýÌýÌýÌýÌýÌýÌýÌý Check the seasoning.Ìý Slice the peaches and arrange them around the duck.

·ÌýÌýÌýÌýÌýÌýÌýÌý Pour over the sauce and serve

Ìý

Broadcast

  • Thu 17 Nov 2016 17:05
    Â鶹ԼÅÄ Radio 2