Roast duck with nectarine butter

Serves 4

1 x 2kg roasting duck,
cleaned and trimmed
2 tbsp sunflower oil
2 tbsp unsalted butter, cubed
450g new potatoes
1 onion, peeled and
cut into wedges
1 red onion, cut into wedges
3 cloves garlic,
peeled and crushed,
plus 1 clove, peeled
250ml chicken stock
2 small ripe nectarines,
pitted and sliced
225g salted butter, softened
rocket leaves, to garnish
sea salt and black pepper

Preheat the oven to 190°C/gas mark 5. Season the inside cavity of the duck with salt and pepper. Prick the skin all over with a fork before seasoning with plenty of salt and pepper. Tie the skin around the cavity with butcher’s twine to secure the duck. Place a large roasting dish over a moderate heat. Add the oil and unsalted butter to the pan, letting the butter melt and foam. Carefully place the duck in the dish, searing it until golden brown all over for 6-8 mins, turning as needed.

Flip the duck onto its back before transferring the dish to the oven. Roast for 2 hrs 10-20 mins, turning the duck over after 1 hr, until the thickest part of the thigh registers 79°C on a meat thermometer; adding the potatoes, onions, 3 crushed garlic cloves and the chicken stock to the dish when the duck is turned over. Baste the duck with the stock from time to time. When ready, remove the duck from the oven and loosely cover with foil, leaving it to rest for at least 20 mins.

Roast duck with nectarine butter Photo Gallery

In the meantime, pulse together the nectarine, remaining garlic clove and softened salted butter in a food processor until just combined. Turn out into a serving bowl. When ready to serve, brush the duck with some of the nectarine butter before carving it into pieces. Serve the duck on a bed of the potatoes, onions and garlic. Garnish with rocket leaves and serve with the remaining nectarine butter on the side.

With the other holding to my Mouth a Nectarine – how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry”

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