Duck À La Pêche
Inspired by a classic french duck a l’orange, I replace an orange with beautiful summer peaches. This is my go to recipe when peaches are in high season. The sweet and acidity flavors of the peach dance very well together with Thai chili and my Thaimee chili sauce. It makes a perfect glaze for a crispy roast duck skin. Most importantly, it is easier than it’s fancy name. Trust me – you’ve got to try this one.
Duck À La Pêche
Ingredients
- Duck legs or you can use the breast
- Salt and pepper to season the duck legs
- 2 Medium size peaches pitted and quartered
- 2 Thai chilli cut in half, to toast
- ¼ cup Thaimee sweet chili sauce
- 2 tablespoon Sweet rice wine vinegar
Instructions
Roast the duck
- Preheat the oven to 425 F
- Season the duck legs with salt and pepper and put the leg onto a skillet over medium heat for about 10 mins on each side to get the fat out and get the skin to crisp. Put the skillet into the oven and roast for about 45 mins to an hour.
Make the sauce
- In a saucepan, bring peaches, Thai chili, if using, Thaimee sweet chili sauce and sweet rice wine vinegar to a boil, about 5 mins. Turn the heat off.
Platting
- After a duck is roasted to your liking, bring them to a serving platter or onto the plate and glaze with peach sweet chili sauce.
Video
Notes
Instead of duck legs, you can use the breasts if it’s your preferred choice.
