Peach Dish AWS
Peach Dish est. 2013
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Duck Breast 1 each duck breast Black pepper, to taste* PeachDish salt, to taste Sorghum Thyme Gastrique and Carrots 2 tablespoons sorghum syrup 2 ounce chicken or poultry glace 2 tablespoons balsamic vinegar 3 tablespoons cider vinegar, divided 1 tablespoon thyme leaves, divided 14 ounces young carrots, washed 1 tablespoon olive oil* *Ingredients not included in your PeachDish box.
Duck Breast with Sorghum Thyme Gastrique, and Roasted Carrots Recipe Courtesy of Seth Freedman, Forage & Flame 1. Please read entire recipe card before beginning. 2. Rinse and thoroughly dry the duck breast. Season the meat side generously with PeachDish salt and pepper, and let stand at room temperature, fat side up. 3. Preheat oven to 350ยบ degrees. 4. In a small saucepan, combine the sorghum, glace, balsamic vinegar, 2 tablespoons cider vinegar, and 1 teaspoon of the thyme leaves and place over low heat, barely bring to a simmer, then cover and set aside. 5. In a mixing bowl, toss the carrots in olive oil, 1 tablespoon cider vinegar, 2 teaspoons thyme leaves, and salt and pepper to taste. Place in a single layer on a heavy baking or roasting pan, and roast for 12-15 minutes or until tender. 6. While the carrots are roasting, add the duck breast fat-side down to a small cast iron skillet, and place over medium heat. Once the fat begins to render, and you hear a sizzle, continue cooking for 7-10 minutes more or until the skin is well-browned and the meat is opaque 1/2 of the way up the side. 7. Flip the breast and cook on meat side for 2-3 minutes, occasionally tipping on each edge for 10-15 seconds at a time to evenly cook. Remove from the pan and allow to rest skin side up. 8. After duck has rested at least 5 minutes, slice against the grain as thinly as you can, or about 1/8 inch thick. Serve and enjoy! Yield: 2 servings Preparation Time: 20 minutes Cook Time: 40 minutes
For more information about the ingredients in this box, go to www.peachdish.com/recipes Share your photos using #peachdishmeal
Duck Breast 1 each duck breast Black pepper, to taste* PeachDish salt, to taste Sorghum Thyme Gastrique and Carrots 2 tablespoons sorghum syrup 2 ounce chicken or poultry glace 2 tablespoons balsamic vinegar 3 tablespoons cider vinegar, divided 1 tablespoon thyme leaves, divided 14 ounces young carrots, washed 1 tablespoon olive oil* *Ingredients not included in your PeachDish box.
Duck Breast with Sorghum Thyme Gastrique, and Roasted Carrots Recipe Courtesy of Seth Freedman, Forage & Flame 1. Please read entire recipe card before beginning. 2. Rinse and thoroughly dry the duck breast. Season the meat side generously with PeachDish salt and pepper, and let stand at room temperature, fat side up. 3. Preheat oven to 350ยบ degrees. 4. In a small saucepan, combine the sorghum, glace, balsamic vinegar, 2 tablespoons cider vinegar, and 1 teaspoon of the thyme leaves and place over low heat, barely bring to a simmer, then cover and set aside. 5. In a mixing bowl, toss the carrots in olive oil, 1 tablespoon cider vinegar, 2 teaspoons thyme leaves, and salt and pepper to taste. Place in a single layer on a heavy baking or roasting pan, and roast for 12-15 minutes or until tender. 6. While the carrots are roasting, add the duck breast fat-side down to a small cast iron skillet, and place over medium heat. Once the fat begins to render, and you hear a sizzle, continue cooking for 7-10 minutes more or until the skin is well-browned and the meat is opaque 1/2 of the way up the side. 7. Flip the breast and cook on meat side for 2-3 minutes, occasionally tipping on each edge for 10-15 seconds at a time to evenly cook. Remove from the pan and allow to rest skin side up. 8. After duck has rested at least 5 minutes, slice against the grain as thinly as you can, or about 1/8 inch thick. Serve and enjoy! Yield: 2 servings Preparation Time: 20 minutes Cook Time: 40 minutes
