en 
ja 
Frozen
Maison Rougié
- French Tradition
- Sunny days
Roast Duck Breast with Peach and Summer Vegetables
Combine the tenderness of duck breast with the sweetness of caramelized peaches and the freshness of summer vegetables. A harmonious composition with balanced flavors, perfect for surprising and delighting your clients. Play with textures and contrasts for a refined presentation and a memorable tasting experience. It's your turn!
4 pers.
Ingredients
- Duck breasts
- 2dl Duck juice
- 2 Yellow peaches
- 100g of sugar snap peas
- 100g of zucchini
- 50g of honey
- Purple shiso
- 100g of butter
4 pers.
Preparation
1
Prepare the duck breasts: Defrost the duck breasts in the refrigerator for 24 hours. Score the skin and cook skin-side down over low heat for about 7 minutes. Turn over and briefly brown the flesh side.
2
Let rest: Remove the duck breasts from the pan and let them rest on a rack to keep them tender.
3
Cook the vegetables and prepare the peaches: Cook the green vegetables separately according to their nature. Meanwhile, cut the peaches into wedges.
4
Caramelize the peaches: In a pan, sauté the peach pieces with a knob of butter, then drizzle them with honey to caramelize slightly.
5
Detail the vegetables: Cut and arrange the vegetables according to your creativity for a harmonious and aesthetic presentation.
6
Finalize the cooking of the duck breasts: Return the duck breasts to the oven at 120°C for 12 minutes, then let them rest for 10 minutes before slicing.
7
Prepare the sauce: Deglaze the pan used for the peaches with the duck breasts’ cooking juice, then finish the sauce with butter to achieve a creamy texture.
8
Plate and serve: Arrange the duck breast slices on the plates, add the vegetables and caramelized peaches, then lightly drizzle with sauce. Finish with a few shiso leaves for a touch of freshness.
Advice from the chef
Let the duck breasts rest as long as the cooking time.
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