The Roast Duck Guide with a Michelin chef: Learn to cook this amazing Christmas dinner!

duck

🥗Healthier: chicken

💰Cheaper: chicken

Chicken is lower in fat and more affordable.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup is a natural sweetener, while corn syrup is often cheaper.

Choose a duck weighing between 1.7 to 2.5 kilos for 3 to 4 servings.

Use tweezers to pluck any remaining quills or feathers from the duck skin.

Leave the duck uncovered in the fridge overnight to dry out the skin.

Prepare a rub using szechuan pepper, Chinese five spice, black pepper, ginger, sugar, and salt.

Rub the spice mixture all over the duck, ensuring to cover every nook and cranny.

Remove the giblets from inside the duck if present.

Remove the wishbone using a sharp paring knife to make carving easier later.

Stuff the duck cavity with an orange or a whole brown onion.

Place the duck breast side down on a roasting rack in a roasting tray.

Add enough water to the bottom of the tray to prevent burning, without touching the duck.

Preheat the oven to 170°C (fan-assisted) or 190°C.

Insert a wireless thermometer into the thigh of the duck to monitor internal temperature.

Roast the duck in the oven, checking for an internal temperature of 73°C to ensure it is fully cooked.

While the duck is roasting, prepare a cherry sauce using frozen cherries, fresh thyme, balsamic vinegar, and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary