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Rotisserie Long Island Duck with roasted peaches


  • 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


  • 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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