Chef Profiles and Recipes - Charlie Palmer Makes Duck Breast with Roasted Peaches

Preheat the oven to 400°F (200°C).

Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat.

Season the duck breasts generously with salt and black pepper.

Heat a skillet over medium heat and place the duck breasts skin-side down.

Cook the duck breasts for 6-8 minutes until the skin is golden and crispy.

Flip the duck breasts and cook for an additional 3-4 minutes.

Transfer the duck breasts to a baking dish, skin-side up, and roast in the oven for 10-12 minutes.

While the duck is roasting, slice the peaches in half and remove the pits.

In the same skillet, add olive oil and sauté shallots until translucent, about 3 minutes.

Add garlic and thyme, cooking for another minute until fragrant.

Stir in honey and balsamic vinegar, then add the peach halves cut-side down.

Cook the peaches for 4-5 minutes until caramelized.

Add chicken broth to the skillet and simmer for 2-3 minutes.

Remove the duck from the oven and let it rest for 5 minutes before slicing.

Serve the duck slices topped with roasted peaches and drizzle with the sauce.

Garnish with fresh parsley before serving.

Spice Level:

Allergens