Breast of duck in peach wine

Recipe

• For 3 or 4 people
• Preparation 45 minutes

Ingredients

• 2 large magrets
• 4 large shallots
• 50 cl peach wine
• 4 peach mumps
• 25 g butter
• pepper

Preparation

1. Begin by peeling and slicing the shallots.
2. Place the shallots in a saucepan with the peach wine and reduce over low heat.
3. Heat a non-stick frying pan with white wine.
4. When it is very hot, put the duck breasts skin side down.
5. In another pan, melt the butter and brown the peaches on each side.
6. When the peaches are well browned, keep them warm with the duck breasts in the oven until the sausse reduces.
7. Cut the duck breasts into thin slices and spread on each plate.
8. Add the peaches.
9. Collect the cooking juices from the peaches and mix with the shallots.
10. Pour the sauce over the duck breasts.
11. You can now enjoy your delicious duck breasts in peach wine.