Duck with peaches (2)

After cutting head, neck and legs, place the duck in a pot with the Sage and bay leaf, cover it with water.

Add salt and pepper and cook over low heat for an hour and a half.

At this point, remove the duck from the bowl, spellatela, disossatela and reduce meat fillets.

Put them in the pot and cook on low heat until complete evaporation of the liquid.

Dip peaches for one minute in boiling water and Peel.

Cut into four wedges and saute it in a pan with the butter.

Spolverizzateli of cinnamon.

When the fruit has caught a nice pass into the color of the duck.

Adjust the salt and pepper.

Place fillets and peaches on the serving dish and serve with toasted bread crostoni.

This dish is also pretty cool.

The cold dish and peaches should be combined with some white wines, in their aroma, reminiscent of the same fruit.

Accompanying wines: The cold dish and peaches should be combined with some white wines, in their aroma, reminiscent of the same result: Collio Sauvignon DOC Archetypes, Poggio alle Gazze VdT Di Toscana, Marquis of Villa Marina Bianco VdT Di Sardegna.