Barbary Duck With Glazed Peaches Recipe

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Barbary Duck With Glazed Peaches
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Ingredients
15
Count
Nutrition
744
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Heat one third of the butter in a saucepan and saute the shallots with the honey and about half the five spice powder until softened and caramelized, about 7 minutes.
  2. Add the vinegar and cook until evaporated.
  3. Pour in the port and Madeira and boil until the liquid is syrupy and has reduced by 2/3.
  4. Add the stock and boil for about 15 minutes or until reduced by half, then strain through a fine sieve, rubbing gently with the back of a ladle.
  5. Season this sauce and set aside.
  6. To glaze the peaches, sprinkle with the remainder of the five spice powder and the icing sugar.
  7. Heat another third of the butter in a non stick frying pan and gently saute the peaches, colouring them all over.
  8. Take care not to overcook them.
  9. Set aside and reserve the pan juices in a warm place.
  10. Preheat oven to 425*F.
  11. Score the fatty skin of the duck breasts; this ensures that the skin will become crispy when cooked.
  12. Without using any oil, heat a non stick frying pan until quite hot.
  13. Add the duck breasts, skin side down and cook for about 3 minutes, colouring all over.
  14. Cover the breasts with butter paper or buttered greaseproof paper and cook in the oven for about 7 to 8 minutes, turning once or twice.
  15. REmove and allow to rest for 3 minutes before slicing each breast into 8 slices.
  16. While the duck is resting, cook the spinach in a little water and the remaining butter for about 1 minute, or until wilted.
  17. Drain well and swquuese outlightly in a clean tea towel or kitchen paper towels.
  18. Place spinache mound in the centre of each warmed plate and arrange the sliced duck over and around each to make a pyramid shape.
  19. Cut eat peach half in four and arrange on and around the duck.
  20. Trickle over the reserved pan juices.
  21. Return the sauce to the boil, check the seasoning and spoon it over and around the meat.
  22. Garnish with Candied orange peel slivers if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 744.12 Kcal (3115 kJ)
Calories from fat 317.68 Kcal
% Daily Value*
Total Fat 35.3g 54%
Cholesterol 91.11mg 30%
Sodium 269.58mg 11%
Potassium 1845.75mg 39%
Total Carbs 82.68g 28%
Sugars 44.78g 179%
Dietary Fiber 15.4g 62%
Protein 16.41g 33%
Vitamin C 58.5mg 98%
Vitamin A 0.4mg 14%
Iron 5.5mg 31%
Calcium 231.7mg 23%
Amount Per 100 g
Calories 79.64 Kcal (333 kJ)
Calories from fat 34 Kcal
% Daily Value*
Total Fat 3.78g 54%
Cholesterol 9.75mg 30%
Sodium 28.85mg 11%
Potassium 197.55mg 39%
Total Carbs 8.85g 28%
Sugars 4.79g 179%
Dietary Fiber 1.65g 62%
Protein 1.76g 33%
Vitamin C 6.3mg 98%
Iron 0.6mg 31%
Calcium 24.8mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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