Main Meals

Christmas roast platter with verjuice-poached peaches

12 to 16
20 minutes
2½ hours
Wine/Spirit Pairing
Woolworths Cabernet Sauvignon- Merlot Reserve (Neil Ellis Wines)

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  • 1 Woolworths exotic mushroom-and truffle free-range duck
  • 1 Woolworths salted caramel pork shoulder roast
  • 1 Woolworths fig-and-feta free-range chicken
  • 1 fennel bulb
  • 4 T canola oil
  • 30 g sage
  • For the verjuice-poached peaches:
  • 8 ripe peaches
  • 2 cups verjuice
  • 200 g sugar
  • 1 cinnamon stick

1. Prepare the duck, pork shoulder and chicken according to package instructions. Using a vegetable peeler, shave thin ribbons from the fennel and place in iced water to curl.

2. Heat the canola oil in a pan over a medium heat. Fry the sage leaves for 20 seconds, or until crisp and golden brown.

3. When cool enough, slice the meat and place on a serving platter with the fennel shavings and top with the crispy sage leaves. Serve with the verjuice-poached peaches.

4. To make the verjuice-poached peaches, score the base of the peaches using a sharp knife. Heat the verjuice, sugar and cinnamon in a saucepan over a medium heat. Once the sugar has dissolved, reduce the heat to low and add the peaches. Poach for 15–20 minutes, or until the peaches are soft and tender. Remove the poached peaches using a slotted spoon and set aside. Increase the heat to high and reduce the poaching liquid by half.

5. Add the poached peaches to the serving platter and drizzle over the reduced poaching liquid before serving.

Chef's note: “Can it get much better than combining beautifully flavoured duck, pork and chicken on one magnificent platter? The peaches are a delicious match with all three meats.”


Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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