Duck cutlet with peach and cinnamon sauce

Ease of preparation is easy.

Yield: 6 Servings

Ingredients

3 duck cutlets (Barbarie)
salt & pepper
3 peaches (not too ripe)
1 litre water
500 grams sugar
1 tablespoon white wine
2 tablespoons veal base
2 tablespoons duck base
Pinch of cinnamon powder
1 spoonful honey
100 grams butter

Directions

1. Place the duck cutlet on the skin side in a pan with a little bit of butter.
2. Simmer for 7 to 8 minutes.
3. Add salt and pepper.
4. Keep warm. Remove the fat from the pan.
5. Poach the peaches in the syrup (1 litre of water and 500 grams of sugar) until al dente, crunchy consistency.
6. Slice thinly to make a fan shape and brown it in the same pan of the duck cutlet.
7. Deglaze with white wine.
8. Add the veal and the duck base.
9. Simmer the sauce to reduce it.
10. Add a little bit of cinnamon powder, salt, pepper, and a spoonful of honey.
11. Whip in the butter.
12. Keep warm.