Chefs' Recipes

Ben Russell’s roasted mustard-glazed duck with peach, fennel and almond salad

Try a classic mustard glaze on roast duck and unlock whole new levels of flavour. Aria Brisbane's Ben Russell leads the way.
Roasted mustard-glazed duck with peach, fennel and almond salad by Ben RussellBen Dearnley
1H 30M
1H 55M

“Brining and glazing meat is almost always a good idea,” says Aria Brisbane’s head chef Ben Russell. “This recipe uses a ham-style glaze and can mostly be prepared the day before. It works well after cold seafood to start.”

Begin this recipe a day ahead to dry the duck skin after brining.


Mustard glaze
Mustard dressing


1.For brine, place ingredients and 2.5 litres water in a large saucepan over high heat and stir until salt and sugar are dissolved (15-17 minutes). Cool, then transfer to a large non-reactive container, submerge duck, cover and refrigerate for 1 hour. Drain duck discard brine), pat dry with paper towels and refrigerate uncovered overnight to dry skin.
2.For mustard glaze, combine ingredients in a saucepan with 100ml water and bring to the boil, stirring often, until sugar dissolves and mixture starts to thicken (6-7 minutes). Cool.
3.Cook butter in a saucepan over medium heat until foaming and nut brown (3-4 minutes), add almonds, season to taste and stir until golden brown (1-2 minutes). Strain, discarding butter, and drain on paper towels.
4.For mustard dressing, whisk mustard and vinegar in a bowl, then, whisking continuously, drizzle in oil and whisk until thick. Season to taste.
5.Preheat oven to 220°C. Place duck on a wire rack in a roasting pan and brush all over with glaze. Roast for 30 minutes, turning pan and basting every 10 minutes, then reduce oven to 180°C and roast until juices run clear when a thigh is pierced with a skewer (30-40 minutes). Rest for 10 minutes.
6.Heat a barbecue or char-grill pan to high. Drizzle peaches with olive oil, season and grill until charred (1-2 minutes each side). Transfer to a bowl and add fennel, watercress and fried almonds.
7.Cut legs and breasts off duck, separate thighs and drumsticks, halve breasts and serve with salad and mustard dressing.

Drink suggestion: Rich white McLaren Vale roussanne. Drink suggestion by Max Allen.


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