Monday recipe: Christmas Eve Duck
I don’t cook on Christmas Day. Unlike most people, my day tends to be devoid of anything more festive than a piece of toast leaving me free to visit family without trying to cram in a five course meal at the same time. As a result, I cook a meal on Christmas Eve and then again on Boxing Day.
Now, given that I have no photos of my most marvellous pheasant meal (for Boxing Day), I’ll just hand over the duck I cooked instead. It was quite tasty. Even if it was overcooked.
You will need:
Duck
Potatoes
Carrots
Porcini mushrooms
Red wine
Beef stock
Onion
Five spice
Ginger
Seasoning for potatoes
Goose fat
Par boil the potatoes and heat the fat.
Put potatoes in to roast and par boil the carrots. Add them to the roasting tray.
Soak the porcini mushrooms for 30 mins. After ten mins begin to cook the duck by searing quickly and then placing in the oven for 20 mins.
Fry onion and add some five spice and ginger and a dash of orange.
Pour red wine and stock in and reduce to sticky consistency.
After the hour is up, plate the roast potatoes, carrots and carved duck. Add the porcini mushrooms on top and spoon over the sauce.