Quick & Easy

Slow-roasted duck with citrus peaches

An exquisite Asian-style duck dish with citrus peaches and duck fat potatoes.
Slow-roasted duck with citrus peaches
4 Item



1.Preheat oven to 120°C/250°F.
2.Wash duck under cold water; pat dry inside and out with absorbent paper. Prick skin with skewer (without piercing flesh). Place duck, breast-side up, on wire rack in large roasting dish; rub inside and out with salt and oil. Place garlic, ginger and 2 pieces of the rind inside duck cavity. Roast, uncovered, 2 hours
3.Remove roasting dish from oven. Increase oven to 200°C/400°F.
4.Place potato and leaves in another large roasting dish. Pour duck fat over potatoes; toss to coat. Return duck to oven with potatoes; roast 45 minutes.
5.Remove duck from oven. Cover loosely with foil; stand 15 minutes. Meanwhile, roast potatoes another 15 minutes.
6.Shred remaining piece of rind. Add rind, vinegar, sugar and the water to frying pan over heat; stir, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, without stirring, until pale golden. Add peaches; cook until slightly soft.
7.Serve duck pieces with roasted potatoes and peaches.

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