Duck with Moscato Peach Sauce Recipe | Yummly
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Duck with Moscato Peach Sauce

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Duck with Moscato Peach Sauce

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


  • 5 lb. duck
  • 2 Tbsp. olive oil
  • 1 Tbsp. rosemary
  • 16 oz. frozen peaches (thawed)
  • 1/2 cup moscato (White)
  • 1/2 tsp. cayenne
  • 3 Tbsp. honey
  • 1 Tbsp. duck fat
  • 1/2 tsp. salt
  • 1 Tbsp. rosemary
  • 9 oz. kale
  • 1/2 cup chicken broth
  • 1 lemon
  • salt
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    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.

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