Duck with Peaches
6 servings
60 minutes
The recipe is taken from the book "The Movie Fan's Cookbook" by A. Shumov. A dish from the film "Wing or Leg.
Calories1381.3kcal
Proteins57.5grams
Fats119.3grams
Carbohydrates13.6grams
Duck
1
pc
Carrot
100
g
Onion
2
head
Celeriac
0.3
pc
Dry white wine
125
ml
Canned peaches
2
pc
Peach juice
125
ml
Rum
50
ml
White wine vinegar
4
tbsp
Starch
1
tsp
Salt
to taste
Ground black pepper
to taste
1
Chop the carrot and onion coarsely, and finely chop the celery root. Rub the duck with salt and pepper inside and out.
- Carrot: 100 g
- Onion: 2 heads
- Celeriac: 0.3 piece
- Duck: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Place onion, carrot, and celery in a pan greased with duck fat, pour in white wine, and add the duck. Bake in the oven for 50 minutes at 220 degrees.
- Onion: 2 heads
- Carrot: 100 g
- Celeriac: 0.3 piece
- Dry white wine: 125 ml
- Duck: 1 piece
3
Pour peach juice, rum, and wine vinegar over the duck. Place the duck on a hot dish. Strain the meat broth, add it to the peaches, and bring to a boil. Dissolve starch in cold water and add it to the sauce. Surround the duck with peaches.
- Peach juice: 125 ml
- Rum: 50 ml
- White wine vinegar: 4 tablespoons
- Canned peaches: 2 pieces
- Starch: 1 teaspoon
4
Serve the cooked duck with mashed potatoes or potato dumplings, as well as with salad or green peas.
