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Rotisserie Long Island Duck with roasted peaches

Recipe by Ross Lusted from Food Source - Asia

Rotisserie Long Island Duck with roasted peaches

Ingredients

  • 1 Long Island Duck
  • Duck Seasoning see below
  • 2 peaches
  • 30 g brown sugar
  • 20 g Butter
  • 40 g hazelnut meal toasted in a non stick pan or over a low heat
  • 50 g muscatels Dried - rehydrated in port
  • 10 ml Hazelnuts oil
  • 2 pieces cassia bark roasted with the peached

Duck seasoning

  • 40 g Paprika
  • 10 g fennel seeds
  • 10 g anise seeds
  • 50 g Salt
  • 5 g Thyme dried
  • 5 g Sage
  • 5 g Rosemary
  • 10 g Onions powder
  • 5 g Cinnamon powder

Method

  1. Prepare the duck and season one day in advance with the duck seasoning
  2. Cook the duck on a rotisserie or roast in a high oven for 45min and rest in a warm place.
  3. Cut the peaches in half and remove the stone.
  4. Panfry in butter, brown sugar and a little verjuice do not overcook.
  5. Fill the peaches with the raisins and dust with the hazel nut meal.
  6. Break over the cassia bark and roast in a high oven until the raisins colour.
  7. Reserve the roasting juices to serve
  8. Cut the duck in half and remove the frame bones.
  9. Roast in a high oven for 5 minutes until skin is crisp.
  10. Remove leg when skin is crisp; carefully remove thigh and leg bone and place in the centre of 4 warm plates.
  11. Place a roasted peach next to thigh meat and lay over slices of breast meat cut length ways across the grain. Serve with raisin sauce and dress with a little hazelnut oil and toasted hazelnuts.
  12. Cassia bark can be used to garnish.

Duck seasoning

  1. Blend all dried herbs and mix well together.
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