Prep
30 minCook
1 h 30 minReady In
4 hLevel
MediumRating
/rating_on.png "1 Star")
Loading...| 1 duck of 2 kg, ready to cook | |
| 1 large can of peaches in syrup | |
| 3 tbsp. honey | |
| 1 tbsp. soy sauce | |
| 2 tbsp. sherry vinegar | |
| 1 clove of garlic | |
| 1 tsp. Coffee of cornflour | |
| salt, pepper. |
| 1. | Turn on the oven to (150°C). Salt and pepper the duck inside and out. outside. Rub it with the garlic clove. Tie it up and place it on a rack over a roasting pan. Bake it for 1 hour and 30 minutes, brushing it every ten minutes with the honey, diluted with 5 cl of peach syrup, vinegar, soy sauce and 10 cl of water. |
| 2. | Keep the duck warm. Throw away the fat that has fallen into the dish, put the drained peaches in it and heat them in the oven. |
| 3. | Collect the juice contained inside the duck in a saucepan. Add the peach syrup and the cornstarch diluted in 1 tbsp. of water. Thicken for 1 minute over low heat, without stopping to stir. |
| 4. | Present the whole duck, surrounded by the peaches. with the sauce served separately. |
| 5. | Our advice: In perfect harmony with the peaches, ginger is particularly welcome here. Prefer fresh ginger and use a garlic press to extract the juice. the juice. You can also choose "five flavors" spices, a Chinese mixture of five to seven spices that includes cinnamon, pepper, cloves, cumin, star anise and fennel. |
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