Duck Breast with Peaches

Ingredients

• 2 duck breast fillets (skinless, about 600 g)
• 4 peaches
• 3 tbsp butter
• 1 tbsp finely chopped parsley
• 1 tsp thyme
• 50 ml sherry vinegar
• 1 tbsp Olive Oil
• Salt
• ground pepper

Instructions

1. 1.

   Parboil the peaches for a few seconds, shock in cold water, peel, halve, remove pits and cut into nice strips. Heat the butter in a pan and sauté the peach strips until lightly caramelized, then set aside.

2. 2.

   Meanwhile, sear the duck breast fillets in hot olive oil in another pan for 4-5 minutes, flip, cook another 2-3 minutes, season with salt and pepper, then pour in the vinegar and reduce the liquid over high heat. Remove the fillets, slice crosswise and mix with the peaches. Add thyme and reheat everything. Plate on a warmed platter or individual plates, sprinkle with parsley and serve immediately.