Moscato Wine — RECIPES — Cucina Casa M

Ingredients

3T unsalted butter
6T honey
½ cup Moscato wine
4 peaches pitted and sliced into ½” thick slices, about 3 cups.
½ cup sliced almonds
1 quart vanilla ice cream

1. In a medium sauté pan over medium-high heat, melt the butter, stir in t honey

2. Add the Moscato and stir until blended. Bring to a boil.

3. Add the peaches; stir until well coated with the sauce.

4. Lower the heat to medium-high and cook until sauce thickens and peaches become soft, about 15-20 minutes.

5. Pre heat the oven to 350° F. Place almonds on a baking sheet and bake for 5-8 minutes until lightly brown. Remove from oven and let cool.

6. Scoop the ice cream into bowls. Spoon the peaches and sauce on top, sprinkle almonds on top. Serve immediately.

TIPS & TRICKS

•   You can use any sweet dessert wine or sparkling wine in place of the Moscato.
•   You can use yellow or white fresh peaches. I leave the skin on, but you can peel if you like. This dish also works very well with frozen peaches.
•   You can substitute apricots or nectarines for the peaches.
•   You can substitute the almonds with almost any nut. I really like walnuts and macadamia nuts.

Ingredients

2 duck breasts (4 pieces)
4 oranges, either cara cara or navel
3T soy sauce
2T olive oil oil
2T honey
3T red wine vinegar
Salt & pepper
½ cup Moscato Wine
2 T butter, cold

1. Zest one orange, then cut it in half and juice it. Measure out ½ cup of juice, and pour into a small bowl. Add the zest, set aside.

2. With the remaining 3 oranges, use a knife to cut off the top and bottom of the oranges.

3. Working from top to bottom, use your knife to remove the peel and the white membrane from the orange. Use your knife to make 2 small cuts to remove the flesh from each small section. Place into a bowl. Repeat with remaining oranges. Cover the bowl with plastic wrap and refrigerate until ready to make sauce.

4. Whisk in the soy sauce, oil, honey, and vinegar to the orange juice. Pour into a gallon-sized zip-lock bag, add the duck breasts, and seal. Marinate for 8 hours in the refrigerator.

5. Remove the duck breasts from the marinade. Reserve the marinade.

6. Pat the duck breasts dry with a paper towel.

7. With a knife, make several diagonal cuts/scores into the fat/skin side, making sure not to cut all the way though the meat.

8. Season the duck breasts with salt and pepper.

9. In a large sauté pan over medium heat, place the duck breasts fat/ skin side down. Cook until the fat melts and the skin browns, about 8-10 minutes.

10. Remove the duck breasts from the pan, placing them on a plate. Pour off the fat.

11. Return the duck breasts to the pan and cook skin side up for an additional 5-7 minutes for medium rare.

12. Remove the duck breasts from the pan and place on a platter. Cover loosely with foil and let rest while you make the sauce.

13. Pour off any remaining fat from the pan.

14. Add the wine to the pan. Deglaze the pan by stirring and scraping up any brown bits. Cook the sauce for 2-3 minutes so that it reduces slightly.

15. Add the reserved marinade, and turn the heat to high. Bring the sauce to a boil. Cook for 3-4 minutes, or until the sauce has slightly thickened.

16. Remove the sauce from the heat. Swirl in the cold butter. Season with salt and pepper. Add the orange sections.

17. Place the duck breasts on a cutting board. Pour any drippings that had collected on the platter into the sauce. Then, thinly slice the duck breast at an angle and place back on the platter. Drizzle some of the sauce on top of the meat. Serve extra sauce on the side. Serve immediately.

TIPS & TRICKS

•   Cara cara oranges have a sweet and tangy taste as well as a beautiful red flesh.
•   It will take 20-25 minutes for the duck and sauce to cook.
•   The duck breast has the texture of red meat, so cook it until it’s medium rare. Remember that it continues to “cook” as it rests.
•   The meat is very rich in flavor, so even though the breasts are small one per person is enough.
•   Serve with roasted potatoes.