Cuisine : Cuisine, Issue 144
44 CUISINE Duck is rich enough to go well with the sweet yet tart aromatic flavours of stone fruit, especially when combined with the spiciness of pepper and the perfume of basil. You will not need any fat to fry the duck breasts as they give up plenty as they cook. 4 duck breasts, trimmed of fat and skin scored almost down to the flesh in a criss-cross pattern with a sharp knife 4 peaches, peeled and sliced off the stone 3 tablespoons balsamic vinegar 250ml beef jus salt and freshly ground black pepper hot couscous for 4 basil leaves for serving Heat a frying pan over moderate heat and add the duck breasts, skin side down. Fry gently for 7 minutes until well browned and most of the fat has melted from under the skin. Turn the duck over and fry for 4 minutes on the flesh side. Remove from the pan and rest in a warm place. Pour most of the fat from the pan, leaving just a little. Add the peaches to the pan and fry over moderate heat until browned. Remove the peach slices and keep warm. Pour the remaining fat from the pan, place it over high heat and add the vinegar then the beef jus. Mix well. Bring to the boil and boil until slightly syrupy. Taste and season. Slice the duck across the grain of the meat and serve it on hot couscous with the peaches on top, the gravy poured over the top and basil leaves sprinkled on everything. PANFRIED DUCK BREASTS WITH PEACHES, BASIL & BALSAMIC GRAVY SERVES 4-6 Credits: Essence plate and Thomas Loft Blue Lines plate from The Studio of Tableware. For full details, see Credits Index.
Cuisine, Issue 145