Duck with Nectarines

Name: Duck with Nectarines
Yield: Serves 8
Cuisine: Australian
Ingredients: 6 ripe nectarines, blanched and peeled; 340 mL (11 fl oz) reduced veal stock or light (single) cream; 340 mL (11 fl oz) reduced veal stock or light (single) cream; 1 bay leaf; 2 tablespoons sherry vinegar; ⅓ cup (90 mL/3 fl oz) Cognac; 2 thyme sprigs; 155 mL (5 fl oz) white wine; 1 tablespoon crushed fresh ginger; 4 sprigs each thyme and marjoram; 4 sprigs each thyme and marjoram; salt and freshly ground black pepper; 2 onions, peeled; 2 x 2.25 kg (4½ lbs) ducks; salt and freshly ground black pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

2 x 2.25 kg (4½ lbs) ducks
salt and freshly ground black pepper
2

Oceania
Australia
Main course
Gluten-free

Method

Rub the exterior and the cavity of the ducks with salt and pepper. Cut the onions in half and place them in the cavities with the thyme and marjoram sprigs.

Place the ducks on a rack sitting in a baking pan and roast them with the oven on full (220°C-250°C/425°F-475°F). The ducks should take 1¼ hours to cook. Baste them every 10 minutes with the fat that collects in the baking pan.