Peach Sauce for Grilled Duck Breasts
Now that my stepdaughter, Rachel, lives closer to us, we have had the good fortune that she spent almost all of her vacation time with us this summer! She was even here for her birthday this past week, and in the season of the best, ripest, local fruits and vegetables, she wanted plenty of them for her birthday dinner. We served lots of grilled zucchini and eggplant, and sliced fresh tomatoes from the garden, and a Tarte Robert for dessert. And for the main course of grilled duck breasts, I did a bit of kitchen improv and made a sauce with fresh peaches! I think this this would be really good with white wine, but I had none open so I used some cognac. If you try it with white wine, or serve it with something different, such as chicken, I’d love to know how it turns out!
As I have only made this the one time, what follows has not been revised and tested. But it was so good – and easy (Hank did the grilling) – that I wanted to share!
Peach Sauce for Grilled Duck Breasts
Enough for two large duck breasts, which should serve 4
1 Tablespoon butter
1 Tablespoon olive oil, plus more if needed
¼ cup chopped onion
Salt
Fresh ground pepper
¼ teaspoon herbes de Provence, or dried thyme
⅛ teaspoon French four spice, or a pinch each of nutmeg and ginger
2 large ripe peaches, chopped (I didn’t peel them, but feel free to do so if you want)
2 Tablespoons flour
¼ cup cognac
¼ cup water
1-2 teaspoons fresh lemon juice
Heat the butter and olive oil in a medium sauté pan over medium-high heat until butter is fully melted. Add the onion and sprinkle with salt and pepper. Sauté until softened and beginning to caramelize. Add the herbs and spices and stir into the onion.
Add the peaches and sauté for about 2 minutes to warm through. If the oil and butter have been fully absorbed by the fruit, add a drizzle of olive oil. Sprinkle the flour into the pan and stir into the oil and juices, and allow to cook for about a minute, stirring constantly.
Deglaze the pan with the cognac and add the water. Cook, stirring until the sauce thickens. Squeeze in 1 teaspoon lemon juice and stir into the sauce. Taste and adjust for seasoning with additional lemon juice or salt and pepper.
Serve over sliced grilled duck breasts.