Ingredients
5 pounds duck
2 tablespoons olive oil
1 tablespoon rosemary
16 ounces frozen peaches thawed
1/2 cup moscato White
1/2 teaspoon cayenne
3 tablespoons honey
1 tablespoon duck fat
1/2 teaspoon salt
1 tablespoon rosemary
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Cut duck in half and remove excess fat. Pierce skin with small knife cuts being careful not to cut meat. .Place on a rack in a shallow pan..Brush with oil and sprinkle with rosemary. Bake at 325 for about 2 to 21/2 hours until duck reaches 160. Periodically remove rendered fat from pan. Rest duck for about 15 minutes then transfer to kale lined platter before cutting. Place kale and broth in a large skillet. Bring to a boil. Cover and reduce heat. Simmer 2-3 minutes to soften. Drain. Arrange on platter. Drizzle with lemon juice, salt and pepper to taste. Place peaches in blender and pulse to puree. Add Moscato, honey, cayenne, salt, rosemary, duck fat, puree. Transfer to a 2-quart saucepan. Bring to a boil and simmer for a few minutes, stirring constantly until thick and heated. Serve warm in individual side dishes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces