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Nectarine Thyme Roast Duck -

Nectarine Thyme Roast Duck

  • Author: Holley -
  • Total Time: 21 minute
  • Yield: 1 duck 1x


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!


  • 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


  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.


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
The Primal Desire