This dish combines all the elements of a striking Christmas centerpiece—yet it’s surprisingly simple to prepare. If you want a festive main that looks impressive but doesn’t take hours in the kitchen, this roast duck fits the bill perfectly.
Serves 6
INGREDIENTS:
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3 tbsp olive oil
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1 small whole duck (about 1.5kg / 3¼ lb), cleaned
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8 garlic cloves, skin on but lightly crushed
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a handful peeled chestnuts
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1 onion, thinly sliced
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6 sprigs fresh thyme
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12 prunes
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125 ml (1/2 cup) sweet Pedro Ximénez sherry
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salt and freshly ground black pepper
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bread or roasted new potatoes, to serve
PREPARATION:
Preheat the oven to 200°C / 400°F / Gas Mark 6.
Heat the olive oil in a wide ovenproof pan or casserole over medium heat. Season the duck generously with salt and pepper, then brown it on all sides until golden, using tongs to turn it. This should take about 10 minutes. Remove the duck from the pan and set it aside.
Add the garlic cloves, chestnuts and sliced onion to the pan and sauté for about 10 minutes until the onions are softened and the chestnuts are beginning to colour. Stir in the thyme and prunes and cook for a further 5 minutes.
Return the duck to the pan and add the Pedro Ximénez sherry. To flambé, carefully tilt the pan toward the flame so the sherry ignites, or light with a match. Allow the flames to burn off, then pour in 250 ml (1 cup) water.
Transfer the pan to the oven and roast for 25 minutes. After that time, switch off the oven and leave the duck inside for an additional 20 minutes without opening the door. This gentle resting period helps crisp the skin and ensures the meat stays tender and fully cooked.
Carve and serve the duck as a festive centerpiece with good crusty bread or roasted new potatoes.
NOTE: For an especially tasty side, arrange about 600 g (1 lb 5 oz) new potatoes under the duck before cooking so they roast in the pan juices and absorb the rich flavours.