This is a favourite recipe (for picture for which is actually featured on the homepage) that can be made to look really impressive for a dinner party 🙂
The following is to serve two as a main course, but can easily be doubled to feed four.
- 2 big juicy duck breasts
- Small bag (about 500g) of baby new potatoes
- Pack of two big pak choi
- 500g baby spinach
- 150g spring onions
- White canned peach segments, with juice
- Marsala wine
- Salt and pepper
- Extra virgin olive oil
Score the skin of each duck breast and rub a generous amount of salt and pepper into the skin, whilst heating some olive oil in a large non-stick frying pan (keep the juice in the frying pan for cooking the veg later).
Cook the breasts skin side down for about 5 minutes, until they are browned nicely, turn over and cook for about 5 minutes on the other side, then transfer to a baking tray and cook at 180 degrees for a final 5 minutes, take out and rest on a wooden board.
NOTE: This will give you a nice pink and juicy duck breast, but if you like it a little more well done simply leave on the heat for a couple more minutes!
Whilst you are doing this, have another frying pan on the go, put 8-10 of the peach segments into the frying pan along with about 1/3 of the peach juice from the can, add to this a good glug of marsala wine. Let the peaches cook in these juices for 5-10 minutes until soft but retaining their shape and then remove the peaches onto a plate. Continue cooking the sauce until it reduces to thick syrup, adding more peach juice or Marsala wine desired to your preferred taste, and then transfer the sauce into a jug.
Whilst the duck is cooking, transfer the small bag of potatoes into a microwavable bowl, give a good coating of salt and pepper and add a few knobs of butter, microwave on high for 5-7 minutes, then transfer to a baking tray, drizzle over a little olive oil and bake at about 200 degrees for 8-10 minutes until golden brown, making sure you turn half way through.
With the left over juices in the large frying pan from cooking the duck, add a glug more olive oil and heat up again. Firstly add the chopped stalks of the pak choi and finely chopped spring onions, cook for a few minutes until softening. Then add the chopped pak choi leaves and spinach until they have wilted down enough, but not too much that they have lost all substance.
Arrange everything on a pre-heated plate and drizzle a little of the sauce over the duck breast, serving with the jug of remaining sauce.
This is how Will and I presented this dish when we cooked it for his parents when on holiday in France last summer: