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Receta Duck Cutlet With Peach And Cinnamon Sauce

Name: Duck Cutlet With Peach And Cinnamon Sauce
Ingredients: 3 x duck, cutlets; 1 x salt and pepper; 3 x not to ripe peach; 1 lt water; 500 gm sugar; 1 Tbsp. white wine; 2 Tbsp. veal base; 2 Tbsp. duck base; 1 pch cinnamon pwdr; 1 Tbsp. honey; 100 gm butter

de Global Cookbook

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Raciónes: 6

Ingredientes

3 x duck, cutlets
1 x salt and pepper
3 x not to ripe peach
1 lt water
500 gm sugar
1 Tbsp. white wine
2 Tbsp. veal base
2 Tbsp. duck base
1 pch cinnamon pwdr
1 Tbsp. honey
100 gm butter

Direcciones

Place the duck cutlet on the skin side in a pan with a little bit of butter. Simmer for 7 to 8 min. Add in salt and pepper. Keep hot. Remove the fat from the pan.
Poach the peaches in the syrup (1 litre of water and 500 grams of sugar) till al dente, crunchy consistency. Slice thinly to make a fan shape and brown it in the same pan of the duck cutlet.
Deglaze with white wine. Add in the veal and the duck base. Simmer the sauce to reduce it. Add in a little bit of cinnamon pwdr, salt, pepper, and a spoonful of honey. Whip in the butter. Keep hot.