Duck with Moscato Peach Sauce Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Duck with Moscato Peach Sauce

CINDYKERSCHNER
14Ingredients
3Hours
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

This peachy duck recipe makes an elegant meal presentation or cozy dinner for two.

Ingredients

US|METRIC
4 SERVINGS
  • 5 pounds duck
  • 2 tablespoons olive oil
  • 1 tablespoon rosemary
  • 16 ounces frozen peaches (thawed)
  • 1/2 cup moscato (White)
  • 1/2 teaspoon cayenne
  • 3 tablespoons honey
  • 1 tablespoon duck fat
  • 1/2 teaspoon salt
  • 1 tablespoon rosemary
  • 9 ounces kale
  • 1/2 cup chicken broth
  • 1 lemon
  • salt
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Cut duck in half and remove excess fat. Pierce skin with small knife cuts being careful not to cut meat. .Place on a rack in a shallow pan..Brush with oil and sprinkle with rosemary.
    2. Bake at 325 for about 2 to 21/2 hours until duck reaches 160. Periodically remove rendered fat from pan. Rest duck for about 15 minutes then transfer to kale lined platter before cutting.
    3. Place kale and broth in a large skillet. Bring to a boil. Cover and reduce heat. Simmer 2-3 minutes to soften. Drain. Arrange on platter. Drizzle with lemon juice, salt and pepper to taste.
    4. Place peaches in blender and pulse to puree. Add Moscato, honey, cayenne, salt, rosemary, duck fat, puree. Transfer to a 2-quart saucepan. Bring to a boil and simmer for a few minutes, stirring constantly until thick and heated. Serve warm in individual side dishes.

    Recipe Tags

    PlanShop