Duck breast with peach sauce

Duck breast with peach sauce, rosette cabbage and sweet potato and celery root puree is an imitation of a delicious dish we ate, many years ago in Bugibba, Malta.  I tried hard to get the recipe for the sauce, but I didn't get it. In retrospect, I have tried to recreate the sauce based on what I remember and here is the result. I think it's absolutely delicious with a sweet and slightly strong flavor, against the duck meat.

I found rosette cabbage in the store today, it was butter-steamed only for 2 minutes and tasted delicious for this dish. I've also fried some sliced mushrooms.

Cut squares into the duck meat and rub it in with salt, pepper and garlic from the tube. Let it have a quick turn on the grill or in the frying pan, so they get a delicious crust. Put them in a refractory dish, insert the baking thermometer and put them in the oven at 180 degrees, until the core temperature is 68 degrees. Let the meat rest for 10 minutes before dividing it so that the juice does not run out.

If you'd rather cook the duck breasts in sous vide, season and vacuum the breasts and place them in sous viden at 58 degrees for 1.5 hours. Then quickly brown them in the pan or on the grill.

Sweet potato and celery root puree:

2 sweet potatoes, peeled and diced

1/2 celery root, peeled and diced

Cream, so it covers

3 tablespoons chicken stock

2 teaspoons garlic from the tube

Salt and pepper

Put the vegetables in a saucepan and pour on cream, so it just covers. Add chicken funds and garlic and cook until diced tender. Process it to a fine puree and season with salt and pepper.

Peach sauce:

1 tin of peaches including stock

3 tablespoons chicken stock

1 teaspoon crushed, dried chili flakes

2 dl cream

Salt and pepper

Bring peaches to a boil including the power of a saucepan. Add 3 chicken funds and chili flakes and cook until the peaches are tender. Process to a uniform mass with hand blender and season with cream, salt and pepper. Let the sauce cook for about 30 minutes uncovered, so it thickens.

When the duck is taken out of the oven to rest, the frying power from it is sifted into the sauce. Stir the sauce well together, serve and enjoy.

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Duck breast with peach sauce
Duck breast with peach sauce

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