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Peach Glaze

From Lynne Wilson


½ cup orange juice
¼ cup peach brandy
1 Tbsp. cornstarch
1 -2 whole cloves
1 tsp. brown sugar
2 - 3 peaches


Mix the orange juice, brandy, cornstarch, cloves, and brown sugar in a small saucepan, stirring until the cornstarch dissolves. Cook over medium-low heat until the glaze becomes less cloudy.

Peel the peaches and cut them into quarters and add to the glaze. Poach until they soften (3 to 5 minutes). Remove the peach quarters and set aside.

Using a brush, glaze the duck often during the final 15 to 30 minutes of roasting. Reheat the peach quarters and serve with the duck.