Roast duck with peaches | Gourmet Traveller

Ingredients

• ½ cup (loosely packed) thyme sprigs
• 2 tbsp sea salt
• 12 juniper berries
• 1 large duck (about 2.2kg)
• 4 peaches, scored
• 60 ml olive oil, plus extra for drizzling (¼ cup)
• For drizzling: balsamic vinegar
• Farro salad
• 250 gm pumpkin, cut into 1cm dice
• 1 tbsp olive oil
• 70 gm hazelnuts (½ cup)
• 250 gm farro
• 1 cup (firmly packed) basil leaves, coarsely torn
• ½ Spanish onion, thinly sliced
• 1 tbsp red wine vinegar
• 100 ml extra-virgin olive oil