Duck with Fresh Peaches

For the duck with fresh peaches, first season the prepared duck inside and out heartily with salt and with pepper.

In a casserole, sauté cleaned, chopped greens and onions in butter, then add bay leaf spice, thyme and parsley. Place the duck in the casserole and put the lid on it. Braise in the heated stove at 200-225 °C (gas mark 3-4) for 60 minutes.

Peel the potatoes, boil until soft and mash. Heat the milk and season. Mix potatoes with milk and butter. Let cool a little, then fold in the egg yolks.

Line a baking tray with aluminum foil. Put the duck from the cooking pot on it, squirt 4 nests from the mashed potatoes with the piping bag. Place in the oven for 15 minutes.

Strain the sauce stock through a sieve, degrease, season with liqueur and cognac. Skin and pit the peaches and warm them in the sauce.

Carve the duck. Cook the peas in a little salted water until tender, add butter and stuff into the potato nests before serving. Fill the peaches with cranberry jam before serving. Arrange around the carved duck on a heated platter. Heat the remaining sauce and serve separately with the duck and fresh peaches.

Preparation Tip:

In addition, fresh salad also goes well with duck with fresh peaches.

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