Duck with Peach in Coconut Wine Sauce

Ingredients

• 2 duck breast fillets (about 300-350 g each, skinless)
• 5 tbsp oil
• Salt
• Pepper (freshly ground)
• 2 tbsp balsamic vinegar
• 3 tbsp liquid honey
• 0.5 tsp chili powder
• 0.5 tsp cinnamon
• 1 onion
• 25 g chopped almond kernels
• 250 ml white wine
• 4 peaches (halves) canned
• 5 tbsp Soy sauce
• 2 tbsp sesame oil
• 1 tbsp Sesame seeds
• 80 ml Coconut milk

Instructions

1. 1.

   Wash duck breast fillets, pat dry and slice crosswise into about 0.5 cm thick pieces; then sear in 3 tbsp oil over high heat for 1 minute on each side, seasoning with salt and pepper.

2. 2.

   Whisk soy sauce with balsamic vinegar, honey, sesame oil, sesame seeds, chili powder and cinnamon. Place meat slices in a bowl, pour the mixture over them, cover and marinate for 2 hours.

3. 3.

   Peel and finely dice onion; sauté with almonds in remaining oil, then add coconut milk and wine. Remove the duck from the marinade, drain, and set aside. Stir the marinade into the sauce and simmer uncovered for about 15 minutes.

4. 4.

   Drain peach halves and slice thinly. Add peach and meat slices to the sauce and heat through.