Roast Duck With Peaches

By Newfie


5lb. oven-ready duck

3 1/2 cups canned peach slices,drained salt and freshly ground pepper

2 Tbsp. lemon juice

1 cup port

3 Tbsp. brandy (optional)

3 Tbsp. water

5 Tbsp. red wine vinegar

2 cups duck stock,made from the giblets

1 Tbsp. arrowroot
sprigs of watercress


preheat oven to 425F.Prick the duck skin all over and rub it with salt and pepper.Place duck, breast-side up, in roasting pan and roast for 15mins to brown slghtly.Reduce the heat to 350F and continue to roast for 1 hour 10mins, Turn duck over,breast-side down,and roast for a further 15mins,then turn it breast-side up again for a final 5mins roasting.Place peach slices in pan and pour over then lemon juice and 3 Tbsp.port or brandy if you prefer.Set aside until needed,but baste occasionlly.Meanwhilw,disolve sugar in the vinegar,then boil it for 5mins until caramel syrup is formed.As soon as it is dark brown,remove from the heat, pour in 3/4 cup stock and stil over low heat to dissolve the caramel.Add rest of the stock.Mix the arrowroot with 2 Tbsp.port and add to the pan. Simmer for 3 mins and set aside until needs needed. Remove the duck from the oven. Remove the trussing,place on a dish and keep warm.Remove fat from the roasting pan. Add the remaining port, then boil to reduce to 3 Tbsp. Strain into the reserved sauce and simmer for 1 min.Pour the sauce over the peaches.Gently heat for 3 mins,the remove the peaches with a slotted spoon and arrange around the duvk.Boil the sauce to reduce it slightly.Adjust the seasoning.Pour into a warmed sauceboat and spoon some over the duck.Garnish with spris of watercress.Cook for 1 3/4 hrs.for 4.