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Meat, Classics and bistro fare

Duck with peaches and rice

Duck with peaches and rice is a dish of roasted duck legs coated in a sweet and sour peach sauce, for 4 people, ready in 1h15, easy, for €3.60 per person. The key is scoring the skin so it crisps up, and a final splash of vinegar that balances the richness of the duck with the sweetness of the peaches.

Tonight, duck legs glazed in a sweet and sour peach sauce, the dish that smells like summer and impresses without the fuss.

Duck with peaches and rice
Total time
1 h 15
Difficulty
Easy
Cost per person
€3.60
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

The duck legs roast slowly while the peaches soften in a honey and vinegar sauce, turning syrupy without falling apart. The skin turns crisp, the meat stays tender, and the contrast between the rich duck and the tangy peaches gives this dish a sweet and sour character that feels different from everyday roasts.

This is a dish for a relaxed Sunday, when you want to impress without complicating your life. It smells like summer, pairs well with plain rice that soaks up the sauce, and works for a dinner with friends or a low stress way to host guests.

The ingredients

4 people

Butcher

  • Duck legs 4

Fruits and vegetables

  • Peaches 4
  • Onion 1
  • Thyme 3 sprigs

Pantry

  • Honeyoften in the pantry 1 tbsp
  • Cider vinegaroften in the pantry 3 tbsp
  • Chicken stock cubeoften in the pantry 1
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 190°C. Score the skin of the duck legs, season with salt and pepper, and roast them skin side up on a baking sheet. 45 min

    Score only the skin without cutting into the meat, the fat renders out and the skin turns crisp.

  2. Meanwhile, peel and cut the peaches into wedges, and thinly slice the onion.

    Dip the peaches in boiling water for twenty seconds, the skin will slip off easily.

  3. Soften the onion in a spoonful of the rendered duck fat, then add the honey, vinegar, diluted stock, and thyme. 10 min

    Save the extra duck fat in a jar, it's great for flavoring sauteed potatoes.

  4. Add the peaches and simmer gently until the sauce turns syrupy. 10 min

    Keep the peaches whole by stirring as little as possible.

  5. Cook the rice in salted water, then serve it with the duck legs coated in the peach sauce. 11 min

    Drained canned peaches in syrup work well as a shortcut when peaches are out of season.

Our tips to get it right

  • Pick peaches that are still slightly firm, they hold their shape during cooking instead of turning mushy.
  • Save the fat that drips from the duck legs as they roast, it's what you use to soften the onion and it flavors the whole sauce.
  • Let the duck legs rest for five minutes out of the oven before serving, the meat relaxes and stays juicier.

The variations

  • Swap the peaches for nectarines or ripe apricots, the sauce keeps the same sweet and sour balance.
  • For a quicker version, use pan seared duck breasts instead of legs, cooking time drops to about 20 minutes.
  • Out of season, drained canned peaches in syrup work well instead of fresh ones, as suggested in the recipe.

What to serve it with

  • Plain or basmati rice
  • Potatoes sauteed in duck fat
  • Sparkling water with lemon

Storage

Duck with peaches keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, sauce and meat together, for up to 2 months. Reheat gently in a skillet or oven so the skin doesn't turn too soft.

Questions about this dish

Can you make this dish ahead of time?

Yes, you can roast the duck legs and make the peach sauce the day before. Reheat everything gently in the oven the next day so the skin crisps back up a bit.

Can duck breasts replace the legs?

Yes, duck breasts work well and cook much faster in a skillet. Count about 20 minutes instead of 45 for a pink center.

How do you know the peach sauce is ready?

It should coat the back of a spoon and feel syrupy, without turning as thick as jam. About 10 minutes of gentle simmering is usually enough.

Is this dish good for kids?

The sweet and sour flavor and the richness of duck mostly appeal to adults. For kids, you can cut back on the vinegar and serve the meat without the crispy skin.

How long does it take to make a duck with peaches and rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a duck with peaches and rice?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a duck with peaches and rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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