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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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