Celebrate Valentine’s Day with some French cooking. Our honeyed duck breast with peach is sure to impress.
- 2 duck breasts
- 30g light soy sauce
- 50g white wine
- 120g orange and passion fruit juice
- 20g sherry vinegar
- 30g butter
- 60g honey
- 1 tin of peaches in syrup
In a pan, caramelise honey and add the sherry vinegar. Cook for around 30 seconds before adding the soy sauce and white wine. Boil for a further 30 seconds and then add the orange and passion fruit juice. Leave the sauce to simmer for three minutes then add the butter and leave to heat slowly.
Pan Fry the duck breasts on the skin side down in a non-stick frying pan – you don’t need to add oil. When lightly browned, turn the breasts over and cook for 6 minutes for medium-rare. Put the duck breasts to one side and sauté the peaches in syrup in the same frying pan.
To serve slice the duck and place on top of your choice of vegetables or rice and coat with the sauce, use the peaches to decorate.