Duck with Muscat, Peaches and Hazelnuts

Canard au pêches

Preparation info
  • Serves


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By Caroline Conran

Published 2012

  • About

A nice plump duck cooked with ripe peaches, the roasting juices flavoured and thickened with sweet wine and a picada of nuts and cinnamon, is a sumptuous dish, which is based on ÉlianeThibaut-Comelade’s version, in her book Ma Cuisine Catalane. She recommends using slightly underripe fruit to counteract the richness of the duck.

In the Catalan country between Perpignan and the Spanish border, several delicious sweet wines are made – Ban