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.
Ingredients:
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
Method:
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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.
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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.
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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.
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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.
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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.
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Pour 120ml water over the onions in the skillet and roast the duck for 30 minutes.
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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.
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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.
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Remove from the oven, spoon over the remaining glaze, and allow to rest for 15 minutes.
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Carve and serve with the roast peaches, onions, and cooking juices.
