INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 220°C/425°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;
1/2    Other Carbohydrates
Converted by MM_Buster v2.0n.

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