duck with peaches and brandy sauce

Name: Duck with Peaches and Brandy Sauce
Cook time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1/2 C Brandy (fruit-flavored if desired); 2Tbs Packed light-brown sugar; 3 Large firm ripe peaches or nectarines, sliced thick, (reserve syrup); 2 Ducklings (about 4 pounds each; see Note); 2 tsp Salt, divided; Fresh-ground pepper; 1 Tbs Butter or margarine; Hot cooked rice; Brandy Sauce; 1 Medium-size orange; 1 Medium-size lemon; 3 Tbs Butter or margarine; 3Tbs Flour; 11/2 C Chicken or beef broth; Syrup reserved from peaches in duckling recipe; 2Tbs Port, preferably white; Fresh-ground pepper to taste; Salt to taste

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

A special treat for those who enjoy wild game.

(3 ratings)

yield 4 servings

cook time 2 Hr

method Broil

Ingredients For duck with peaches and brandy sauce

1/2 C Brandy (fruit-flavored if desired)
2Tbs Packed light-brown sugar
3 Large firm ripe peaches or nectarines, sliced thick, (reserve syrup)
2 Ducklings (about 4 pounds each; see Note)
2 tsp Salt, divided
Fresh-ground pepper
1 Tbs Butter or margarine
Hot cooked rice
Brandy Sauce
1 Medium-size orange
1 Medium-size lemon
3 Tbs Butter or margarine
3Tbs Flour
11/2 C Chicken or beef broth
Syrup reserved from peaches in duckling recipe
2Tbs Port, preferably white
Fresh-ground pepper to taste
Salt to taste

How To Make duck with peaches and brandy sauce

1
Sprinkle brandy and sugar over peaches. Let stand at room temperature 1 to 2 hours, stirring gently occasionally. Meanwhile rub each duck cavity with 1 teaspoon salt and pepper to taste. Place ducklings on rack in shallow pan; roast in a preheated 400 degree oven 45 minutes. Cool at room temperature 30 to 60 minutes or until cool enough to handle. Cut in lengthwise halves with shears. Cut out backbone and breastbone. Remove each rib cage by slipping narrow sharp knife under it, then lifting out with fingers. Place ducks skin side up on rack in shallow pan. With a fork, prick skin in several places. Broil in preheated broiler about 8 inches from heat source or at low heat until skin is very crisp but not burned, fat has cooked out and leg and thigh are tender, 45 to 60 minutes. Drain peaches, reserving syrup for brandy sauce. Prepare sauce; set aside, keeping hot. In a skillet, saute peaches in butter just until heated. To serve, arrange ducklings and peaches on large heated platter. Drizzle on a little sauce. Squeeze juice from orange and 1 tablespoon juice from lemon; set aside. In a saucepan, melt butter; stir in flour; cook and stir until lightly browned. Gradually stir in broth and juices; cook and stir until mixture thickens. Stir in peels, reserved syrup, port and pepper. Cook and stir just until hot and bubbly. Taste; if necessary, season with salt. Makes about 2 cups.
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