Salty Roast Duck with  sweet chilli poached Peaches

by October 13, 2016 0 comment
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Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.

 

1 duck, about 2 kg in weight

Sea Salt to season

Olive oil

1 Orange, quartered

2 Bay leaves

Assortment of fresh herbs from the garden, such as celery leaves, thyme, lavender.

salty-roast-duck-with-sweet-chilli-poached-peaches

 

Preheat the oven to 180C.

Remove the duck from the fridge 20 minutes before roasting.

Season the inside of the cavity.

Stuff with orange quarters and bay leaves.

Lightly prick the outside of the duck all over, but be careful not to pierce into the flesh. Rub liberally with olive oil and season well with salt.

Top with a generous amount of herbs and tie with a string.

Place the duck on a wire rack in a deep baking tray. The idea here is to catch all the duck fat as it cooks out, which you can then save for later use with delicious crispy roast potatoes.

Place in the oven for 1 hour. Remove, change to a new baking tray as the fat will begin to sputter and cause a messy oven.

Roast for another 30 minutes. Remove from the oven and rest for 10 minutes. Joint the duck and enjoy with the sweet peaches.

For the Poached Peaches

sweet-chilli-poached-peaches6 nectarines

12 apricots (optional)

2 liters water

6 cups ( 1.2 kg) caster sugar

1 red chilli

Fresh herbs

1 small punnet blueberries (optional)

 

Cut a shallow 2cm cross in the base of each peach.

Break open the apricots, if using, but leave in the pips.

Place the water and sugar in a large saucepan set over low heat. Stir until the sugar has dissolved. Increase the heat, bring to the boil for 10-15 minutes, until syrupy. Add the peaches. Cut a round piece of wax paper to fit the pan, then cover the peaches with this, ensuring they are well submerged in the syrup. Cook for 6-7 minutes, add the apricots ( if using) and cook for a further 6-7 minutes until the fruit are soft to the touch. Remove the pan from the heat. Remove the fruit with a slotted spoon and allow to cool. Roughly chop the chilli, add to the syrup and allow to rest.

Serve the peaches with some of the chilli syrup, blueberries (if using) and some fresh herbs.

 

Tip: This can be changed into a salad by serving the peaches over a bed of rocket leaves, feta cheese and a good drizzle of fresh lemon juice.

 

Serves 4-6

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