Duck fillets with sautéed peaches and thyme

Now it's time for quick, juicy and fabulously summery duck with peaches. You must think I'm on a crusade to prove you canard a l'orange is not the only way to cook duck with fruits. Try this, you'll get why. This recipe serves four.

INGREDIENTS

2 large duck fillets (at least 300g each)
4 ripe yellow flesh peaches (for their tanginess)
12 thyme sprigs
1 tablespoon agave or maple syrup
50g (a handful) chopped walnuts
Juice of 1 lemon
2 tablespoons cider vinegar
Salt and pepper

Busy:25 min. Total prep time: 25 min.

Peel the peaches and cut them into 8 segments.

Prepare the duck breasts by removing all the sinew with a small knife. Trim off any excess fat and score the skin in criss cross shapes. This will allow the meat to cook through the skin.

Place the duck fillets skin side down on a hot frying pan WITHOUT adding any oil on it, and cook on medium heat for 7 to 8 minutes, until the skin is crispy and golden brown. While cooking, drain the fat off the pan regularly. Finish the fillets by turning them over onto the flesh side and cooking until firm to touch, for about 4 minutes.

When ready, season the duck with salt and pepper and set aside, skin-side up.

Add the vinegar, lemon juice and syrup to the pan. When hot, add the thyme, walnuts and peaches and sauté for 5 minutes on medium heat, until the sides of the peaches are lightly browned.

In the meantime, dispose chicory leaves on each serving plate and drizzle with a bit of olive oil. Slice each fillet thinly with a sharp knife.

When the peaches are ready, scatter on top of the chicory. Place half a duck fillet prettily net to the peaches and drizzle the sauce over the duck.

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30 July 2010