Duck Breast Express Hungarian Peach Sauce
Duck Breast 9.72oz (275g) 1 Breast
Hungarian Peach Sauce
Beaver dum pepper 3.30oz (93g) 1ea
Donut Peach 3.10oz (88g) 1 ea
Purple Trumpet beans 1.40oz (39g) 8ea
Rainbow Swiss chard 4oz (116g) 2 stems
Red spring Onion 4 1/4(119g)
Farro 1 1/8oz (33g)
Water 4 1/2 (129g)
Pink Beet 1/2oz (12g) 3ea thin slices
Ok. Let me start with this, I love going to the farmers market. When I arrive the ideas just start flowing, it’s like I am a kid at a candy store walking all over hahaha, drives Erin nuts! Plus I have conversations with the farmers. I am not afraid to ask to take pictures. As you have noticed by now, I love a lot of colors in my veggies, always looking for colorful vegetables.
Making Duck Breast Express Hungarian Peach Sauce
- Preheat your oven at 240F (116C)
- First, you are going to grab a pot and add your farro with water. Bring to a boil
- Cook this until the farro opens up and if you are unsure just look at the video and compare it should take 20 mins.
- Now start you’re going to slice your veggies, doesn’t matter what order.
- Slice your donut peach, and then slice again and cut into small pieces so it will cook fast in the pan (you can save a couple large pieces if you want to have for garnish)
- Now grab your beaver dum pepper and slice the top and take the tip off. Now slice the rest of the pepper with the seeds, and then dice.
- Bias cut the purple trumpet beans and take off the stem, and then set aside until needed.
- Slice the top off and save the green part of the spring onions and julienne it.
- Rough chop the swiss chard and set aside until needed
- With a mandolin slicer, slice your beets very thin with skin on.
- Now with a small pan, saute your beaver dum pepper and donut peaches and add some water. Cook until the peppers are soft.
- While the Hungarian sauce is cooking, you can start rendering your duck. Preheat your pan and add some olive oil and render the fat at medium heat. If you feel that you are going to burn the duck. Render the duck fat off until there is nothing left or if you have no choice, and you know it’s going to burn, pull it off and lay on a rack with a sheet pan.
- Put in the oven and cook for 30 mins to 130F (54C)
- Your sauce should be soft by now, set up your Vitamix (blender) and pour into container and blend until smooth
- Pour back into pan and reduce the sauce
- Farro should be done, just take off stove and cover with a lid until needed
- At the last five mins, preheat your skillet you used for the duck and saute your veggies. At the last min add the farro.
What if I cant’ find beaver dum pepper
Not a big deal! Just replace it with a mild pepper and your good!
Do I have to have the skin on for the beaver dum pepper?
No, not really, I simply didn’t want to waste time roasting and peeling the pepper, I loved the texture of the sauce.
What if I don’t want or can’t find pink beets?
Not a big deal! You don’t have to use the beet it’s just for garnish. If you can’t find it just replace it whatever kind of beet you can find.
Can I use quinoa (king -wah) instead?
Heck yeah!! I would if you want high protein grain, I’d do it.
I hate duck…. Can I use beef or chicken instead?
Yeah, you can, the flavors are still great, it’s mainly the sauce I love!
Purple Trumpet beans why did mine turn green?
The reason this happened is you cooked it too long or you added water to deglaze the pan and in this result you steamed them and it increased the process.
Do I have to take out the peaches that you saved for garnish?
No, I’d did for the texture and just wanted to only taste the peach itself just great flavor on its own.
Is Beaver dum pepper hot?
Honestly… I just got a little warm feeling; that’s why I saved the seeds.
How to do this for 25 to 1000 people?
Ok, let me mention this for some odd reason.. When I do duck breast for 1000+, and they are just perfectly rendered, is why I love my Tilt skillet. The process of doing it is way better because I’ll have duck finished in 6 mins! And in one hour I’ll have 500 pieces cooked, which is rendering 50 at a time in the tilt skillet, interested how?
How would I execute this duck for 1000+?
First I would turn on my tilt skillet to as high as possible and have the olive oil (or if you are using duck fat than do that.)
- While that is heating up, I would be spraying with olive oil spray or with a squeeze bottle of olive oil coating a sheet pan. Then sprinkle the entire pan with salt and then lay down your duck breast. Then spray or gently pour from a bottle olive oil on the duck and sprinkle the salt on top
- Your tilt skillet should be heated up by now, add olive oil or duck fat
- Tilt the skillet to a 25 to 30-degree angle. With your sheet pan, you’re going to use one hand and don’t hesitate with speed your going slam the pan down on the skillet. Do it, so it’s perfectly a lined (olive shouldn’t splash since you should have tilted it at the right angle or otherwise you put too much fat in the skillet)
- Quickly! Tilt the skillet back down and with your tongs move the duck, so it isn’t touching each other and add extra pieces of the duck to reach 50.
- Time 6 mins
- While the duck is cooking, rinse the skillet, repeat this process.
- When you are finished, just put in your fridge and until needed
The reason this works so well is, this is shallow pan frying, and it’s rendering all the fat.
When it comes to cooking it, just do the same thing above, but flash the duck in the oven when you need it.
How would I execute the sauce?
I would do the same thing above, just in a bigger pot like a stock pot. Remember this 1 bucket (6 gallons) can do up to 800+ people, if you don’t have the room for this pot, just cook it outside with a Bayou Classic SP10 High-Pressure Outdoor Gas Cooker.
If you are doing this the night of, just cook it and blend it and leave it at a simmer. Honestly, if you are going to do all this yourself, I would suggest doing the night before and cool down with ice packs or wands.
The rest is about cooking in larger pans that’s all, but if you want more detail and quick ways I can mention it in the comments.
Won’t I lose quality the high covers I do?
Nope! Just the trumpet beans, you will since the longer it cooks and sits it will turn green, so I would dodge the trumpet beans unless I am doing it for 200 people, you should be good.