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Method
Pre-heat the oven to 180°C (gas mark 6).
Remove the magret skins, keeping one aside.
Cut approx. 2cm off the ends of each magret
and slice off the rounded centres to make
them nicely flat.
Prepare the stuffing: blend the cut-off meat
in the food processor. Peel the peaches.
Dice two of them and quarter the remaining
three. Mix the diced peach with the minced
duck. Salt and pepper.
Spread the stuffing over one magret (on the
sliced-off side), cover with the second
magret.
Make diagonal slices on the reserved skin
and wrap over the top of the meat. Tie up
like a roast beef. Salt and pepper. Place in
an oven-proof dish and oil lightly. Cook for
20 minutes.
While the meat is cooking, bring the rice to
the boil in salt water. Pan-fry the peach
quarters in hot butter. Serve immediately
with the rice and peaches around the roast
magret.
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