Roast Duck With A Peach & Bourbon Glaze, using Stellar Cookware

Nothing sings of a celebration more than a beautiful golden roast duck. The crowning glory of any festive table, the peach & bourbon glaze adds a certain decadence. Taking time to brine the duck yields the most tender of meat, hidden beneath that beautiful crisp skin.

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Author: Suze Morrison

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Roast Duck with a Peach & Bourbon Glaze

Prep time: 1 HourCook time: 2 HourTotal time: 3 Hour

Nothing sings of a celebration more than a beautiful golden roast duck. The crowning glory of any festive table, the peach & bourbon glaze adds a certain decadence. Taking time to brine the duck yields the most tender of meat, hidden beneath that beautiful crisp skin.

Ingredients

For the Brine

• 1 litre water
• 3tbsp Soy Sauce
• 1tsp Fine Salt
• 2tbsp Light Muscovado Sugar
• 2.2-2.5kg Duck

For the Duck

• 1 Onion roughly chopped.
• 1 clove garlic, minced.
• 3 Peaches, quartered, 3 Peaches, halved.
• 230ml Water
• 120ml Bourbon
• 1tbsp Olive Oil
• 2tsp Fine Salt
• ½ tsp Black Pepper. Coarse ground
• ½ tsp Sichuan Peppercorns, toasted & Coarse ground
• 2tsp Cumin

For the Peach & Bourbon Glaze

• 2 Peaches, cut into 1cm thick slices.
• 100ml Bourbon
• 100g Light Muscovado Sugar
• 1tbsp Lemon Juice
• 2tbsp Honey

Instructions

1. 1. 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.
2. 2. The next day begin the glaze. Add the sugar to a small pan along with the bourbon, dissolve over a low heat then bring to a simmer, 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.
3. 3. Preheat oven 220C. 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 and dry again. Remove the innards from the duck.
4. 4. Arrange half the onions on the base of a roasting tin 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.
5. 5. 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.
6. 6. Pour 120ml water over the onions in the roasting tin and roast the duck for 30 minutes.
7. 7. Reduce the temperature to 170C. Flip the duck onto its back and add the bourbon, plus 120ml water to the roasting tin and roast for another 30 minutes.
8. 8. Flip the duck once more, add the halved peaches to the tin and roast for 15 minutes. Spoon the glaze over the duck, reserving 2tbsp. Roast for 15 minutes more, or until the internal temperature of the duck is 75C.
9. 9. Remove from the oven, spoon over the remaining glaze, and allow to rest for 15 minutes.
10. 10. Carve and serve with the roast peaches, onions, and cooking juices.

https://gourmetglow.co.uk/recipes/peach-bourbon-glaze-duck