Nectarine Thyme Roast Duck

Looking for a family dinner full of flavour?  Nectarine Thyme Roast Duck balances the sweetness of stone fruit with the complexity of fresh thyme, and rich roasted duck.  Serve it on your Easter dinner table, or just because!

I love dark meat, and so does Raj, so roasted duck is something we can always agree on.  All that delicious dark meat, and duck fat- oh man, that stuff is MAGIC!  After a roasted duck; the drippings, broth, and leftovers may be almost be better than roast duck itself. Be sure to use all the parts; don’t miss out! Use the carcass to make an omelette, or soup/bone broth (I used my Instant Pot to get some of that good broth jelly).

Usually I try to eat fruits and veggies in season, but a “rescued” bag of nectarines on the discount shelf inspired this Nectarine Thyme Roast Duck. If you aren’t so lucky to find a bag of discount nectarines, canned peaches could be substituted, or this recipe could be tucked away for nectarine season.

I have a cold I can’t seem to shake. Feels like I have been sick forever… I don’t get colds or flu’s often; generally I am good at staying home and taking care of myself when I feel it coming on. This time it hit me out of nowhere and left me out for the count. I am a huge pansy when I’m not feeling well. Moaning and pouting, and generally feeling sorry for myself. I am trying: essential oils, loading up on vitamin C,  echinacea, rest, broth, and just about every natural remedy known to man. It’s still lingering; luckily I purchased a new sofa last week and it has a “cuddle corner”. Now I can cozy up and watch T.V. in the living room, have a little nap and cuddle up in my corner.

Cuddle up and eat duck soup! The only down side is that it is spring outside my window and even though my new sofa is awesome, it’s not as awesome as longer days and spring type activities. I know, poor me! Haha! I have been taking the directives from my naturopath, and feel I have a little more overall energy, but haven’t had any exercise in weeks, leaving me feeling a little frumpy. Frumpy and stuffy. What is your secret to kicking a cold? Please share them in the comments below!

Nectarine Thyme Roast Duck

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• Author: Holley - www.ThePrimalDesire.com
• Total Time: 10 minute
• Yield: 1 duck 1x

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Description

Looking for a family dinner full of flavour? Nectarine Thyme Roast Duck balances the sweetness of stone fruit with the complexity of fresh thyme, and rich roasted duck. Serve it on your Easter dinner table, or just because!

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Ingredients

Scale 1x2x3x

• 1 young duck
• Brine
• 1 cup orange juice
• 1/2 cup salt
• 2 tbsp thyme fresh or dried
• 1 tbsp dried onion
• 1 nectarine diced
• 1/3 cup avocado oil
• Sauce
• 5 nectarines
• 1/2 onion
• 2 tbsp minced garlic
• 1.5 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp thyme fresh or dried
• 1 tbsp honey

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Instructions

1. Rinse and dry the duck, remove any organs (save for the soup!)
2. Brine
3. In a large bag combine: orange juice, salt, thyme, onion, nectarine and avocado oil. Stir until the salt is dissolved.
4. Place the duck into the bag, and remove some of the air so the liquid surrounds the duck. Let brine for 8-12 hours. Keep in mind the longer in the brine, the saltier it will be.
5. Sauce
6. Preheat oven to 425 F.
7. Pull the duck out of the brine and pat dry, place in a pan, score the skin on the breasts.
8. Put the duck in the oven for 20 min to brown slightly.
9. In a food processor combine pitted nectarines, onion, garlic, lemon juice, salt, pepper, honey, and thyme.Pulse until a paste forms.
10. Reduce oven to 350 F.
11. Spread the paste over the duck and put back into the oven.
12. Bake for 90 minutes to an internal temp of 165 F.
13. Let rest and broil for 10 minutes before serving.

Notes

Make sure to collect that magic duckfat!

• Prep Time: 8-12 hours (brine)
• Cook Time: 110 min (plus 10-15 min to rest before carving)
• Category: Dinner