Grilled Stuffed Peaches with Duck, Persian-Style

Name: Grilled Stuffed Peaches with Duck, Persian-Style
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 peaches, 12 halves
Cuisine: Persian
Ingredients: Wild duck or Canada goose 300 to 350 g; 150 g Bacon; 0.5 cup Sweetened dried cranberries not rehydrated; 2 tbsp Beurrasse (fresh goat cheese, Ruban Bleu); 125 g Monsieur Émile (Ruban Bleu goat cheese) in rough pieces; 3 tsp Silk Road spice blend (Épices de Cru) freshly ground; 1 unit Small onion finely diced; 1 unit Garlic clove minced; Pomegranate molasses a splash, to deglaze; Salt to taste; 6 unit Freestone peaches, firm-ripe; Neutral oil or melted butter for brushing; Fresh mint for the cavity; 150 g Strained Greek yogurt or labneh; Honey a drizzle; Salt to taste; Pistachios crushed; Pomegranate seeds; Pomegranate molasses a drizzle

Peaches charred on the grill, a duck-and-bacon meatball perfumed with Silk Road spice.

Prep40 min

Cook15 min

Yield6 peaches, 12 halves

DifficultyIntermediate

theuplandcook.com/en/recipes/grilled-stuffed-peaches-duck-persian

Ingredients

Stuffing

Wild duck or Canada goose (300 to 350 g)
150 g — Bacon
0.5 cup — Sweetened dried cranberries (not rehydrated)
2 tbsp — Beurrasse (fresh goat cheese, Ruban Bleu)
125 g — Monsieur Émile (Ruban Bleu goat cheese) (in rough pieces)
3 tsp — Silk Road spice blend (Épices de Cru) (freshly ground)
1 — Small onion (finely diced)
1 — Garlic clove (minced)
Pomegranate molasses (a splash, to deglaze)
Salt (to taste)

Peaches

6 — Freestone peaches, firm-ripe
Neutral oil or melted butter (for brushing)
Fresh mint (for the cavity)

Honey yogurt

150 g — Strained Greek yogurt or labneh
Honey (a drizzle)
Salt (to taste)

Garnish (to serve)

Pistachios (crushed)
Pomegranate seeds
Pomegranate molasses (a drizzle)

Steps

01
Grind the duck, bacon and dried cranberries together, dry, through the meat grinder.
02
Sweat the diced onion over medium heat until soft. Add the garlic and cook 30 seconds.
03
Add the ground mixture. Roast it well to colour the meat and render the fat.
04
Stir in the Silk Road blend and let it bloom 30 to 60 seconds. Deglaze with a splash of pomegranate molasses and pull off the heat as soon as it glazes.
05
Chill the mixture in the fridge until cold.
06
Into the cold mixture, work in the Beurrasse to bind, then gently fold in the Monsieur Émile in rough pieces. Salt with a careful hand.
07
Shape into meatballs, one per peach half. Keep cold.
08
Halve the peaches, remove the pits and brush the cut faces. Grill cut-side down first on the BBQ, 3 to 4 minutes.
09
Tuck a little fresh mint into each peach cavity, set a meatball on top and run them under the broiler until hot and golden.
10
To serve: sweep a broad stroke of honey yogurt on the plate, set the peaches down and finish with crushed pistachios, pomegranate seeds and a drizzle of pomegranate molasses.

Serve with

An off-dry riesling with good acidity, or a dry, full rosé. For beer, a bone-dry saison to cut the sweetness.