Duck with poached peaches, roast red onions and glazed red grapes
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- Abigail Donnelly
- 8 to 10
- Easy
- Dairy free
- 15 minutes
- 20 minutes
- Woolworths Danie De Wet Limestone Hill Chardonnay 2016
Ingredients
- 4 Woolworths free-range duck legs
- 2 T extra virgin olive oil
- Sea salt, to taste
- 4 Woolworths free-range duck breasts
- For the poached peaches:
- 100 g white sugar
- 2 cups water
- 8 Woolworths Ripe and Ready dessert peaches
- For the roast red onions:
- 8 small red onions
- 2 T extra virgin olive oil
- Sea salt, to taste
- For the glazed red grapes:
- 1 cup verjuice
- 2 T brown sugar
- 1 cup Verlaque pomegranate concentrate
- 1 x 500 g punnet seedless red grapes
Cooking Instructions
Preheat the oven to 180°C. Place the duck legs on a roasting tray lined with tinfoil, drizzle with olive oil and season with salt. Roast for 20 minutes, or until golden and crisp.
Score the skin of the duck breasts in a diamond pattern and seal, skin side down, in a hot, dry pan until the fat has rendered. Finish in the oven for 15 minutes, or until just pink in the middle.
To make the poached peaches, dissolve the sugar in the water in a saucepan over a medium heat. Add the peaches and simmer for 10–15 minutes, or until soft. Remove from the syrup and peel once cooled.
To make the roast red onions, place the onions on a roasting tray and generously drizzle with olive oil and season with salt. Roast until soft and cooked through.
To make the glazed red grapes, mix the verjuice, brown sugar and pomegranate concentrate in a nonstick pan and reduce until syrupy over a high heat. Place the grapes in the pan and stir until lightly coated. Cook until the skins have blistered. Remove from the heat and serve on a platter with the duck, poached peaches and roast red onions.
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