Roast Duck with Peach Sauce

Serves 4
1 x 2.25-2.7kg duck, prepared for roasting
salt and pepper
5 ripe but firm peaches
240ml orange juice
4 tbsp peach brandy
1 tsp cornflour
2 tsp water
2 tsp Dijon mustard
fresh parsley or watercress, to garnish

Steps

1. Preheat a 200°C oven
2. Rub the duck all over with salt and pepper. Put it breast up on a rack in a roasting tin and roast for 1.25 hours
3. Meanwhile, peel the peaches: dip in boiling water for 30 seconds, then in iced water to remove the skin. Cut them in half and remove the stones. Puree 2 peach halves with the orange juice in a blender or food processor.
4. Put the remaining peach halves in a saucepan. Sprinkle with the alcohol or peach nectar. Set aside.
5. Pour off the duck fat from the roasting tin. Place the duck in the tin, without the rack, and pour the orange and peach mixture over it. Roast, basting occasionally with the sauce in the tin, for about 15 minutes more or until the duck is cooked (lift it with a long 2-pronged fork: the juices that run out of the cavity should be clear).
6. Transfer the duck to a carving board and keep warm. Skim all the fat from the sauce, then set the tin over moderate heat and bring to the boil. Blend the cornflour with the water and stir into the sauce. Simmer, stirring, until thickened. 
7. Quarter the duck. Warm the peach halves, then remove with a slotted spoon. Add the mustard to the pan and mix well. Stir this mixture into the sauce and taste. Serve the duck with the peaches, garnished with parsley or watercress. Serve the sauce separately.