Roast Duck with a Peach Bourbon Glaze

1 December 2023

Nothing sings of a celebration more than a golden roast duck. The crowning glory of any festive table, a peach & bourbon glaze adds a little decadence to this recipe. Taking time to brine the duck yields the most tender of meat, hidden beneath beautifully crisp skin.


For the Brine

  • 1 litre Water
  • 3 tbsp Soy Sauce
  • 1 tsp Fine Salt
  • 2 tbsp Light Muscovado Sugar
  • 2.2-2.5kg Duck

For the Duck

  • 1 Onion, Roughly Chopped
  • 1 Clove Garlic, Minced
  • 3 Peaches, Quartered
  • 3 Peaches, Haved.
  • 230ml Water
  • 120ml Bourbon
  • 1 tbsp Olive Oil
  • 2tsp Fine Salt
  • ½ tsp Black Pepper. Coarsely Ground
  • ½ tsp Sichuan Peppercorns, Toasted and Coarsely Ground
  • 2 tsp Cumin

For the Peach Bourbon Glaze

  • 2 Peaches, Cut into 1cm Thick Slices
  • 100ml Bourbon
  • 100g Light Muscovado Sugar
  • 1 tbsp Lemon Juice
  • 2 tbsp Honey


  1. Begin with the brine. Mix all ingredients and put into a large sealable bag along with the duck. Sit the bagged duck in a roasting tray and pop in the fridge overnight.

  2. The next day, begin the glaze. Add the sugar to a small saucepan along with the bourbon. Dissolve over a low heat then bring to a simmer for 3-5 minutes or until thickened. Remove from the heat, whisk through the lemon juice & honey then add the peach slices to steep. Set aside.

  3. Preheat the oven to 220°C. Remove the duck from the brine, discard the brine and pat the duck dry. Pour a kettle full of boiling water over the duck to contract the skin, then dry again. Remove the innards from the duck.

  4. Arrange half the onions on the base of a cast iron skillet and sit the duck, breast side up on top. Mix the remaining onions with the peaches and mix the spices and salt in a separate bowl.

  5. Rub the duck skin with the olive oil and rub the spice mixture inside and over the skin of the duck. Stuff the cavity with the remaining peaches and onions.

  6. Pour 120ml water over the onions in the skillet and roast the duck for 30 minutes.

  7. Reduce the temperature to 170°C. Flip the duck onto its back and add the bourbon, plus 120ml water to the skillet and roast for another 30 minutes.

  8. Flip the duck once more, add the halved peaches to the skillet and roast for 15 minutes. Spoon the glaze over the duck, reserving 2 tbsp. Roast for 15 minutes more, or until the internal temperature of the duck is 75°C.

  9. Remove from the oven, spoon over the remaining glaze, and allow to rest for 15 minutes.

  10. Carve and serve with the roast peaches, onions, and cooking juices.