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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 201617:05
BBC Radio 2

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    Cartwheels

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    Rose Garden

    PAUSE FOR THOUGHT

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Canard Aux Pêches / Roast Duck with Peaches

by Pierre Koffmann from Memories of Gascony (Mitchell Beazley)

Serves 4

Prep time: 15 mins

Cooking time: 80 mins

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

Method

· Preheat the oven to 230C/450F/Gas8.

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

· Peel, stone and halve the peaches.

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

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

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

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

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

· Pour over the sauce and serve

Broadcast

  • Thu 17 Nov 201617:05
    BBC Radio 2