Australian Table
Ingredients
Method
1.Preheat oven to 200°C/180°C fan-forced. Score skin of duck breasts, rub with a little salt and push sage leaves into slits. Heat oil in a frying pan on high and sear duck, skin sides down, for 4-5 minutes, until golden and crisp. Transfer to a small roasting pan and bake for 15 minutes, until cooked through. Cover loosely with foil and set aside to rest in a warm place for 5 minutes.
2.Meanwhile, melt butter on medium heat in same frying pan. Add peaches and cook for 2 minutes, stirring occasionally, until just beginning to soften. Increase heat to high and add verjuice and cinnamon. Simmer for 2-3 minutes, until sauce reduces and becomes syrupy.
3.Spoon peach sauce over duck and serve with potato and asparagus.
To peel a peach, score the base with a small knife. Plunge into a saucepan of boiling water for 15 seconds. Drain and cool in iced water. Drain again and slip off the skin, using a small knife if necessary. Verjuice is an acidic juice made from unripe grapes that will add a tartness to the sauce. You can find it in selected supermarkets and specialty food stores.
Note
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