Wild duck with plum sauce and peaches

Ingredients for Wild duck with plum sauce and peaches

Instructions for Wild duck with plum sauce and peaches

To prepare the Wild duck with plum sauce and peaches recipe, please follow these instructions:

Set the oven at 225 degrees, dry the ducks well and rub them inside and outside with salt and pepper.

Brush them with melted butter and place them in an ovenproof dish.

Set the ducks in the oven for approx. 45-50 my, take them out and slice the thighs from and came back in the oven for a further 10-15 these my. Udpiblende juice should be clear.

Hold the ducks heat under the aluminum foil.

Udsten yolks, melt 40 g butter in a pan and let the yolks bugs herein a few minutes. Add half of the Fund and let it cook for 5 min with the yolks. Pass them through a sieve.

Arrow the onions and chop them finely. Let them spin in the rest of the butter in a pan and then add the rest of the game Fund and plum fonden. Let the sauce boil a little in and season with salt and pepper.

Rinse the peaches and rids them of the skin a few spots with a knife. Hug the whole cloves and sprinkle them over the peaches. Style the peaches in a baking dish, brush them lightly with melted butter, place the dish in the middle of the oven and let the peaches mørne ca. 10. minutes.

Server roast potatoes.

Tips:
If there is no available fresh peaches, so do not use for sweet pears.