Recipe for peach chutney from Calanda Denomination of Origin with a touch of anise and cardamom, accompanying dishes such as breast milk. Peach sauce from Calanda Denomination of Origin.
- 2 peaches from Calanda Denomination of origin
- 1 apple
- 1 pear
- 1 spring onion
- 2 cloves garlic
- 20 g Raisins
- 25 g of molasses
- juice of 1 lemon
- 40 ml of cider vinegar
- 1 tablespoon Perrins sauce (Worcestershire sauce)
- 1 pinch of ground ginger
- Anise with 2 stars
- 2 cardamom
Step by step recipe from peach chutney with duck Magret:
Peel a squash, grate it and slice it. Peel and slice the apple and pear. Chop the onion and garlic.
Put the butter in a saucepan on the fire. Add minced garlic, onion, anise, cardamom, pear, peach, apple, raisins, Worcestershire sauce, vinegar, lemon juice and molasses. Stir and cook on high heat for a few minutes. When it comes to a boil, reduce the heat and let it continue to cook for about 25 minutes until the liquid evaporates.
Put a little oil in a pan and when it is hot put the duck breasts with the oily side down to crispiness. Turn it over and cook lightly. Remove the breasts from the pan and cut them into fillets.
Serve the duck breasts and accompany the peach chutneys from Calanda Denomination of Origin.
.related.rel-taboola grid-template-columns: 1fr! important; .
I will see you on another recipe.
David from 55000 Recipes