Make the most of the delicious stone fruit while it's still available as you shake up the family roast this Sunday.

Recipe Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Slow roast duck with nectarines and potatoes
serves 6

1kg starchy potatoes, cut into 3cm pieces
2 tbsp olive oil
1 whole duck, butterflied (remove backbone with kitchen scissors, then press down on breast meat to flatten)
1 bunch thyme
6 nectarines, quartered
1 fennel bulb, shaved on a mandolin
juice of a lemon
creme fraiche, to serve
seeded mustard, to serve

Preheat oven to 180C. Place potatoes into a pot of cold water and bring to the boil. Once boiling, cook for a further 10 minutes or until the potatoes can be easily pierced with a fork. Strain into a colander and allow to steam dry. Drizzle over half the olive oil.
Meanwhile, heat a frying pan over high heat. Add remaining olive oil and the butterflied duck, skin-side down. Cook until golden brown on skin side. Remove from heat.
Place potatoes and thyme in the bottom of a lined baking dish and arrange duck, skin side up, on top. Roast for 30 minutes, then add the nectarines to the pan, stirring to mix through with the potatoes and rendered duck fat. Cook for a further 15-20 minutes or until duck is a deep golden brown and the legs are cooked through.
Toss fennel with lemon juice and a pinch of salt.
To serve, arrange potatoes and nectarines on a plate and top with duck, whole or carved. Serve with shaved fennel, creme fraiche and mustard.

This recipe first appeared in the December 2021 issue of SALIFE magazine.