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Roast duck with nectarine butter

Roast duck with nectarine butter

A rich and decadent bird, duck is the ideal roast for an intimate dinner.

  • Serves 4
  • Less than 1 hour
  • Paired with Pinot Noir


  • 2 ripe nectarines, peeled and diced
  • ⅓ cup (80ml) butter
  • 2 Tbsp (30ml) thyme leaves
  • 1 whole duck
  • Salt and milled pepper
  • 2 lemons, halved
  • 8 cloves garlic, peeled
  • 1 packet (500g) baby potatoes, halved
  • 1 onion, cut into wedges
  • ¼ cup (60ml) olive oil
  • Handful rocket


  • Preheat oven to 200°C.
  • Blitz nectarine in a food processor until smooth.
  • Add butter and thyme and blitz until just combined.
  • Rinse duck and pat dry.
  • Season cavity with salt and milled pepper.
  • Rub butter under skin over duck breast and prick skin lightly with a sharp knife.
  • Stuff cavity with lemon halves and garlic cloves.
  • Toss potatoes and onion with oil and place in a roasting pan.
  • Place duck on top.
  • Roast for 90 minutes, or until duck is tender and cooked through with crispy skin, and the vegetables blistered.
  • Scatter with rocket and serve with vegetables.