Easy and Inexpensive
Preparation : 15 min.
Cooking Time : 20 min.
• 2 duck magrets
• 5 peaches
• 200g mixed grain rice
• 1 tablespoon oil
• 40g butter
• Salt, pepper
Pre-heat the oven to 180°C (gas mark 6). Remove the magret skins, keeping one aside. Cut approx. 2cm off the ends of each magret and slice off the rounded centres to make them nicely flat.
Prepare the stuffing: blend the cut-off meat in the food processor. Peel the peaches. Dice two of them and quarter the remaining three. Mix the diced peach with the minced duck. Salt and pepper.
Spread the stuffing over one magret (on the sliced-off side), cover with the second magret.
Make diagonal slices on the reserved skin and wrap over the top of the meat. Tie up like a roast beef. Salt and pepper. Place in an oven-proof dish and oil lightly. Cook for 20 minutes.
While the meat is cooking, bring the rice to the boil in salt water. Pan-fry the peach quarters in hot butter. Serve immediately with the rice and peaches around the roast magret.