American · Dinner
Southern Roasted Duck
A Southern celebration dish, whole duck slow-roasted until the skin is lacquered and crispy, finished with a peach and bourbon glaze and served with roasted root vegetables.
$$$
20 minsPrep
2 hrs 30 minsCook
2 hrs 50 minsTotal
HardLevel
Nutrition per serving
520Calories
38gProtein
28gFat
24gCarbs
18gSugar
3gFiber
480mgSodium
105mgChol
Goes well with
Pinot Noir, Chambolle-MusignyPinot Noir, Chambolle-Musigny — A medium...
local
Woodford Reserve BourbonWoodford Reserve Bourbon — A balanced co...
international
Instructions
1
Prep
Pat duck dry inside and out with kitchen paper. Mix 1 tsp coarse sea salt, 0.5 tsp black pepper, 1 tsp smoked paprika, 0.5 tsp garlic powder; rub all over duck skin. Prick skin all over with fork without piercing flesh. Peel and chop 2 peaches. Peel parsnips and carrots; quarter parsnips lengthways, cut carrots into 4cm pieces.
2
Roast 1
Preheat oven to 160°C / 325°F. Place duck breast-side up on a rack in roasting tin. Roast 2 hours at 160°C, draining rendered fat every 45 minutes, until skin begins to colour and meat is tender.
3
Simmer
While duck roasts, combine 2 chopped peaches, 3 tbsp bourbon, 2 tbsp honey, 1 tbsp brown sugar, 1 tsp apple cider vinegar, pinch salt in a small saucepan over medium heat. Simmer 10–12 minutes, stirring occasionally, until peaches break down and glaze thickens to coating consistency.
4
Roast 2
Increase oven to 200°C / 400°F in the final 30 minutes. Toss parsnips and carrots with 1 tbsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper; add around duck. Brush duck generously with peach bourbon glaze. Roast 25–30 minutes, glazing twice more, until skin is deeply lacquered and crispy, vegetables golden.
5
Rest and plate
Rest duck loosely covered with foil for 15 minutes. Carve duck and arrange on a plate with roasted root vegetables. Spoon any remaining glaze alongside and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 whole duck
- 1 tsp coarse sea salt
- 0.5 tsp black pepper
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 2 ripe peaches
- 45ml (3 tbsp) bourbon
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- 2 medium parsnips
- 2 medium carrots
- 1 tbsp olive oil