Barbary Duck With Peaches

CATEGORY	CUISINE	TAG	YIELD
		Gordon	2	Servings

INGREDIENTS

2		150 g, 5oz barbary duck
		breast
2		Yellow peaches, unskinned
		and
		halved with the
		stones removed
400		Veal stock, 14fl oz
85	g	Butter, 3oz
6		Shallots, sliced
1	t	Honey
1/2	t	Five spice powder
1	t	Sherry vinegar
200		Ruby port, 7fl oz
100		Madeira, 3 1/2fl oz
1	t	Icing sugar
150	g	Baby spinach leaves, 5oz
		Sea salt and freshly ground
		black pepper
1		Other Carbohydrates

INSTRUCTIONS

Pre-heat the oven to 220Ã¸C/425Ã¸F/gas mark 7  Have ready the veal
stock and set aside. Heat one third of the butter  in a saucepan and
saut the shallots with the honey and the five spice  powder until
softened and caramelized, about 7 minutes. Add the  vinegar and cook
until evaporated. Pour in the port and madeira and  boil until the
liquid is syrupy and has reduced by about two thirds.  Add the veal
stock and boil for about 15 minutes or until reduced by  a half, then
strain through a fine sieve, rubbing gently with the  back of a ladle.
Season this sauce and set aside.  To glaze the peaches, sprinkle with
the remainder of the five spice  powder and the icing sugar. Heat
another third of the butter in a  non-stick frying pan and gently saut
the peaches, colouring them all  over. Take care not to overcook them.
Set aside and reserve the pan  juices in a warm place.  When you are
ready to cook the duck, score the fatty skin of the  breast: this
ensures that the skin will become crispy when cooked.  Without using
any oil, heat a non-stick or heavy based frying pan  until quite hot.
Add the duck breasts. skin side down, and cook for  about 3 minutes,
colouring all over. In this way the duck will make  it's own fat.
Cover the breast with a butter paper or a piece of buttered
greaseproof paper and cook in the oven for about 7-8 minutes, turning
once or twice. Remove and allow to rest for 3 minutes before slicing
each breast into 8 slices.  While the duck is resting, cook the spinach
in a little water and the  remaining butter for one minute or until
just wilted. Drain well,  squeezing out lightly in a clean tea towel or
kitchen paper towels.  Place a spinach mound in the centre of each
warmed plate and arrange  the sliced duck over and around each to make
a pyramid shape. Cut  each peach half in 4 and arrange on and around
the duck. Trickle over  the reserved pan juices. Return the sauce to
the boil, check the  seasoning and spoon it over and around the meat.
Garnish with candied  orange peel.  Converted by MC_Buster.  Per
serving: 401 Calories (kcal); 35g Total Fat; (86% calories from  fat);
2g Protein; 11g Carbohydrate; 93mg Cholesterol; 1336mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 7  Fat;
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1491 Calories From Fat: 378 Total Fat: 42.9g Cholesterol: 241.3mg Sodium: 325.1mg Potassium: 4627.6mg Carbohydrates: 208.7g Fiber: 40.1g Sugar: 98.6g Protein: 85.7g