Duck à la Pêche

Inspired by a classic French duck a l'orange, I replace the orange with beautiful summer peaches. This is my go to recipe when peaches are in high season. The sweet and acidic 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 its fancy name. Trust me - you’ve got to try this one.

Make 2 

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 tablespoons sweet rice wine vinegar

Roast the duck

1. Preheat the oven to 425 F 

2. 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.

Note:

1. Instead of duck legs, you can use the breasts if it’s your preferred choice.