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Easy Christmas roast duck with crispy potatoes and port gravy
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Total Time:
3 hours
Festively spiced whole roast duck is a stunning alternative to traditional Christmas turkey
Ingredients:
  • 3 sprigs of fresh rosemary
  • 1 nutmeg
  • freshly ground black pepper
  • 2 oranges or blood oranges
  • 2 x 2 kg whole ducks necks and giblets reserved and roughly
  • 8 cloves garlic
  • 3 red onions
  • a few stalks celery
  • 3 carrots
  • 5cm piece fresh ginger
  • ½ stick cinnamon
  • 3 bay leaves
  • 2 kg Maris Piper potatoes
  • 1 litre water or organic chicken stock
  • 2 tablespoons plain flour
  • 200 ml Port
Instructions:
  • Remove rosemary leaves from one sprig, grate half of the nutmeg, and zest both oranges. Halve the oranges and set aside for stuffing the duck. Combine with one tablespoon of sea salt on a board and chop everything. Rub the mixture all over the ducks, inside and out. Chill in the fridge for a few hours or overnight. Preheat the oven to 180°C/350°F/gas 4. Stuff ducks with remaining rosemary, garlic, and orange halves. Quarter the onions, roughly chop celery, carrots, and ginger. Scatter in a roasting tray with cinnamon and bay leaves. Roughly chop duck neck and giblets, add to the tray. Place ducks on the middle shelf in the oven with a veg-filled tray on the shelf below. Peel and chunk the potatoes, parboil, drain, and rough them up. After roasting the duck for an hour, switch the bottom tray with an empty one. Combine fat from veggie tray in a bowl. In a saucepan, add brown bits, water/stock, and remaining brown bits from the tray. Add parboiled potatoes to the empty tray with duck fat, season, and cook for an hour. In a separate pan, heat duck fat, add flour, stir into a paste, then add contents from the saucepan and Port. Simmer for 30 minutes. Ducks should now be cooked, rest for 15 minutes. Strain the gravy into a clean saucepan, keep warm, skimming fat. Instead of carving, pull meat off ducks with tongs or gloves. Serve with potatoes and gravy.

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