Roast duck with peaches
Australian Gourmet Traveller recipe for roast duck with peaches by Neil Perry from Rosetta restaurant in Melbourne.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Mortar and pestle
- Steamer basket
- Cast iron skillet
- Roasting pan
- Baking sheet
- Baking dish
- Saucepan
- Pot
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Airtight container
- Plastic wrap
- Kitchen towel
- Weight
- Oven
- Stove
- Refrigerator
- Plate
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
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