Duck With Peaches And Spring Onions

1) Truss the duck with small skewers or string and place on a rack in a roasting tin. Season with salt and prick the skin with a fork.

2) Cook for about 2 hours at 350F, 180C, then add the quartered peaches and the onions.

3) Continue cooking for about 10 minutes, or until the juices run clear when the thigh is pierced with a skewer. Carefully turn peaches over.

4) Transfer on to a serving dish, and arrange the peaches and onions around the duck. Serve with new potatoes and a green vegetable.