In our second installment of the 12 Meals of Food’mas (because let’s be honest, food is the most important part of Christmas), we’re swapping out turkey for duck in this delicious recipe, courtesy of the one and only Jamie Oliver.
Yes, turkey and ham are a Christmas staple and reminiscent of hundreds of years of tradition but is it just us, or does it get slightly boring? (blasphemy, we know!)
If you fancy giving the (dry) turkey and (soggy) ham a rest this year, check out Jamie Oliver’s Roast duck with Marsala Gravy.
“It’s not as hard as it looks, we swear, and it’s bound to please everyone in the family – bar your disapproving and tradition-obsessed mother-in-law.”
Or if you happen to be hosting the gals’ Christmas dinner (go you!), it’s the perfect dish. We’re accompanying ours with roasted vegetables and mashed potatoes with caramelized onions – fancy we know.
- 1 duck , (1.6kg)
- 2 heaped teaspoons Chinese five-spice powder
- 1 clementine
- 6 fresh bay leaves
- 1 bulb of garlic
- 2 carrots
- 2 red onions
- 3 tablespoons plain flour
- 100 ml Marsala
- 1 litre organic chicken stock
- Preheat the oven to 180°C.
- Remove any excess fat from inside the cavity of the duck, then using a sharp knife carefully score the breast and legs all over in crisscross fashion.
- Season the duck with sea salt, black pepper and the five-spice, then rub all over so the flavour catches in all the nooks and crannies – pretty gross yes but it will taste whopper!
- Halve the clementine and place into the cavity along with the bay leaves. Transfer the duck to a medium roasting tray and roast for around 1 hour 20 minutes.
- Meanwhile, halve the bulb of garlic across the middle, then peel and roughly slice the carrots and onions.
- When the time is up, remove the roasting tray from the oven. Carefully lift up the duck and scatter the veg into the tray to make a trivet. Sit the duck on top of the veg, then return the tray to the oven for a further 40 minutes, or until the duck is beautifully crisp and the meat falls easily away from the bone.
- Once cooked to perfection, remove the duck to a plate to rest while you get on with the gravy.
- Add the flour to the vegetables, then mash everything together with a potato masher, scraping up all the sticky goodness from the bottom.
- Place over a medium-high heat, pour in the Marsala and leave to bubble and cook away, stirring well.
- Add the stock, then bring to the boil and reduce to a simmer for around 15 minutes, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste.
- Shred or carve up the duck, then serve with the gravy on the side. Nice with duck fat roast potatoes, seasonal greens and cranberry sauce.