Duck breast fillet with sweet-and-sour honey peach

Name: duck breast fillet with sweet-and-sour honey peach
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 duck breast fillets; 2 tablespoons mustard; 150 ml dry white wine; 2 tablespoons White wine vinegar; 4 cloves; 1 cinnamon stick; 2 cm fresh ginger root peeled; 4 peaches

A tasty recipe. The main course contains the following ingredients: poultry, duck breast fillets, Dijon mustard, dry white wine, white wine vinegar, cloves, cinnamon stick, fresh ginger root (peeled) and peaches.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Dab of duck breast fillet with sharp knife in diamond pattern.
Mix mustard and five spice powder.
Cover duck breast fillet with mustard mixture and leave at least 30 minutes.
In a wide pan, bring honey, wine and vinegar with cloves, cinnamon and ginger to the boil and simmer for 5 minutes.
Carefully peel, halve and remove peach with a sharp knife.
Heat half-fry on low heat for 5 minutes and allow to cool in syrup.
Place the duck breast fillet with skin side down in the frying pan and, with medium heat, bite until golden brown and crispy in 10 minutes.
Fill the filets and bake for 4 minutes in their own fat.
Sprinkle filets with salt and pepper, pack aluminum foil in a double sheet and leave to rest for 5 minutes.
Take herbs from syrup and heat peaches in syrup on low heat.
Slice duck breast fillets with a sharp knife.
Spread duck breast fillet over four plates.
Place peach next to it.
Add syrup over duck breast and peach..