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| picture by Lester Ali for ITP Publishing |
It's been a heck of a month to say the least.. I've been running around like a mad one, preparing to launch another Kitsch bakery (our fourth location! :), to renovating the house (which is taking much longer than I thought it would), to one million little things that keep coming up.. And of course, my computer crash disaster.. When things are meant to go smoothly they usually don't, and when you need more time it seems to fly by even faster.. All I can say is that I cannot believe we are almost in 2011.. Where has the year gone!? I'm trying to make sure I get everything done before I head off for the holidays, and I thought I would share a recipe that I did at the beginning of this blog, which fit's perfectly with the holiday season.. I didn't have an image for it so I don't think it received the attention it deserved.. It's a simple, yet fancy looking dish, and you will certainly impress anyone with this delicious recipe :)
(As featured in Harper's Bazaar Arabia's November Issue)
Serves 2 persons
Easy. Prep & Cook Time: ~40 minutes
- 2 duck breasts
- 4 peaches cut in cubes
- 1/2 large onion finely chopped
- 1 tsp grated ginger
- 1 garlic clove finely chopped
- juice of half a lemon
- 1/4 tsp cinnamon
- 1/2 tsp allspice
- 1 TBL brown sugar
- 1 TBL honey
- half a small chili (optional)
- 1 TBL chopped parsley
Preheat your oven at 220C.
Brown the onions, garlic and ginger in a pan on med-high heat with some olive oil.. When the onions are nice and glazed, add the peaches and chili, then fry until they soften.. Add the lemon juice, cinnamon, brown sugar, honey & chopped parsley, then season with salt & pepper to taste.. Let it cook for another 5 minutes..
Slice small incisions in the duck breast and season generously with salt & pepper.. Heat a pan on med-high heat and place the duck breasts skin side down and brown them for about 2 minutes, then turn them on the other side and brown for another 2 minutes.. Place the duck breasts in the oven for about 6-7 minutes on the other side (for medium rare, a little longer if you like meat more cooked).
Once your duck breasts are ready, plate them and add a generous amount of peach chutney! Voila, a beautiful combination of sweet & salty flavors, and crispy & soft textures.. Enjoy :)
