Barbequed Duck with Peaches


2 duck magrets (breasts)
1 teaspoon honey
Juice of 1/2 lemon
1/2 teaspoon butter
4 yellow peaches or nectarines, pitted and cut into slices (8 per peach)
Salt and freshly ground pepper

Yield: 4 servings


Prepare the barbecue or preheat the broiler.

Mix the honey, 1/4 cup water and lemon juice over medium heat and stir until dissolved. This step will take a couple of minutes. Let cool for 5 minutes.

Pour half of the honey mixture on the duck breasts.

Melt the butter in a skillet over medium heat and add the peach slices. Pour the rest of the honey mixture over and cook for a few minutes, until the peaches are tender but not mushy.

Grill the duck magrets 3 minutes on each side. Let rest a few minutes, and slice on the bias. Plate and cover with the peaches and their juice.

Note: Serving this dish with a green vegetable like zucchini or haricots verts adds color and takes care of your veggies portion.

“Au naturel ”


French women love bread and would never consider a life without carbs.


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