Duck Brochettes with a Peach and White Wine Reduction

Busy...busy...busy summer at Ardeo King's Way!!! I have not been home a lot, and when I was, if the weather was nice...I went to the beach!!!

I did cook a couple of nights this past month...That is not a lot and thanks to Bob, the kids did not go hungry!!!

This dish was really easy, fast and very tasty! You can substitute the duck with chicken or pork...but duck was perfect for the peaches!

Duck Brochettes with a Peach and White Wine Reduction

Serves 5



2 peaches, ripe, peeled and diced
2 cups white wine
3 tbsp honey
1 tsp crushed red pepper
1 Tbsp fresh rosemary, chopped

5 duck breasts, cut into 1 1/2 inch cubes



Add the first 5 ingredients in a large saucepan and cook on medium heat for about 30 minutes, until sauce has reduced.

Skewer the duck on bamboo skewers and grill over medium heat.

Transfer to a serving platter and pour the peach reduction on the brochettes.

Serve with green beans and rice.

Cod in a Spicy Tomato Saffron sauce

Have you noticed? it has been a month since my last posting...Been busy with my new job at Ardeo. I am Catering manager at our King's Way location, and I am also learning the restaurant managing side of the business. Long hours but i really enjoy it!

So, back to dinner tonight. I wanted something simple and light...Fish and a nice easy tomato sauce and here it is! Inspired by a recipe I found in this month's Food and Wine magazine, this recipe is easy and usually, most of us have all the ingredients at hand..except the fish!

Cod in a Spicy Tomato Saffron sauce

Serves 4

2 lbs cod (or haddock)

1 orange, sliced thin (after you took the zest)

A few sprigs oregano

Olive oil

4 cloves garlic, minced

1 tsp crushed red pepper

3 lbs plum tomatoes

5 springs oregano

3 large stripes orange zest

1 tsp saffron threads, crushed

Olive oil

In a large saute pan, heat 2 Tbsp olive oil. Add the garlic and red pepper and cook for about 3 minutes on medium heat.

Add the tomatoes and cook 5 more minutes.

Add the oregano, the saffron and the orange zest. 

Cook for about 1/2 hour on medium low.

While the sauce is simmering, prepare the cod. Sprinkle with salt and pepper. Place the orange slices and oregano on top of the fish and transfer to hot grill. Cook for about 7 minutes and place in a serving dish.

Pour the sauce on top and serve with rice or quinoa.