Roast duck for Christmas dinner
For many, duck is the most important part of the Christmas table. Here is a classic recipe and three ideas for giving your duck a personal twist.
Classic roast duck
Serves 4–6
Ingredients
- 1 free-range duck, approx. 3.6 kg
- 2 tbsp coarse salt
- Freshly ground black pepper
- 3 cooking apples, cut into wedges
- 200 g pitted prunes
- 750 ml water
Method
- Preheat the oven to 175 °C. Clean and dry the duck thoroughly. Remove the wing tips and tail, then season inside and out with salt and pepper.
- Fill the duck with apples and prunes, then secure with poultry pins.
- Put half the water, the wing tips, neck and giblets, except the liver, into a roasting tray. Place the duck breast-side up on a rack over the tray.
- Roast on the middle shelf, adding the remaining water gradually. Baste regularly with the roasting juices.
- After around 2½ hours, check that the legs move freely and the juices run clear. Rest the duck, covered, for 20 minutes. Briefly grill before serving if the skin needs more crispness.
Three ideas for a twist
- Start at 220 °C for around 25 minutes, then reduce the temperature.
- Slow-roast the duck the day before, carve it and warm the pieces before serving.
- Rub softened butter with fresh rosemary and pepper between the meat and skin. Fill the duck with apples, prunes and orange.
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