So continuing with lockdown luxury, one of the advantages of the way that people are buying groceries right now, is that decadant items are being marked down and are on special. A great combination this week was duck breasts at a really good price and peaches were on special. So I threw them in the cart with some arugula and gleefully took them home. A little spice rub and a sherry vinegar dressing later, we had a full of flavour supper! It’s really great as you can vary the spice rub, if you just want a little flavour or you can stand to have a little heat .
WINE NOTE: There are a couple of different reds that you could pair with this, but we went with Pinot Noir, as the fruitiness goes so well with the duck and the peaches. A alternative would be Chianti.
3 tbsp EVOO
1 tbsp Sherry vinegar
4 Peaches sliced into chunks
100g Arugula / rocket leaves
2 duck breasts
1 tsp cumin
1/4 tsp cayenne pepper
First of all, pat the duck dry then sprinkle the duck with the spices- if you only want a little falvour then use a 1/4tsp cumin and a pinch of cayenne pepper. Place in a pre-heated electric grill for 5 minutes rare or 7 minutes medium rare.
Shake up the EVOO and vinegar in a jar with some seasoning. Place the arugula in the bowls and drizzle with the dressing.
When the duck is cooked to your liking, wrap in aluminum to rest.
Place the peach slces in the grill and put the lid down and cook until charred. When cooked, arrange on the salad leaves then set the duck on top.