Roast Duck with White Peaches and Almond Kernels

Cut the wing tips and neck of the duck into small pieces. Fry the pieces in 50 g butter and lard in a casserole. Tie the duck, season with salt and cayenne and place in the casserole dish. Fill up with 200 ml of stock.

Roast the duck in the heated oven on the 2nd rack from the bottom for 70-75 min at 210 °C (gas 3-4, convection oven 65 min at 200 °C ). Regularly baste with the roast stock.

3. bubble almond kernels for about 10 min, quench, squeeze out of skins. Clean the spring onions, dice very finely.

4. cut peach skin crosswise. Blanch peaches for 1-2 seconds, rinse and skin. Cut the peaches in half, gently twist out the stone and place the peach halves, cut side up, against each other in an ovenproof dish.

5. Fry 80 g of butter until golden brown. Remove the cardamom seeds from the capsules and finely crush them in a mortar. Season the peaches with half of the cardamom, salt and pepper and drizzle with the browned butter. Grate the sugar pieces on the lemon peel, juice the lemon. Cut remaining butter into small cubes and set aside to cool.

6. at end of cooking time, place duck on baking sheet and slide to lowest rack. Place peaches on the 2.

Cook on the second rack from the bottom at 210 °C for 10 minutes (gas 3-4, convection oven for 10 minutes at 190 °C).

Degrease the roast stock and pour into a saucepan. Mix with the Muscadet, the rest of the duck stock u

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