This roast duck makes a beautiful Christmas centerpiece while remaining surprisingly simple to prepare. It delivers rich flavour and impressive presentation without demanding hours in the kitchen—ideal when holiday time is precious.
Serves 6
Ingredients
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3 tbsp olive oil
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1 small whole duck (about 1.5 kg / 3¼ lb), cleaned
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8 garlic cloves, skin on but 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 (½ 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 with salt and pepper. Brown the duck on all sides, turning with tongs, until the skin is golden—about 10 minutes. Remove the duck from the pan and set aside.
Add the crushed garlic, peeled chestnuts and sliced onion to the pan and fry for about 10 minutes until softened and beginning to colour. Stir in the thyme and prunes and cook for a further 5 minutes.
Return the duck to the pan and flambé with the Pedro Ximénez sherry. To flambé safely, remove the pan from the heat, tilt it slightly toward the flame until the sherry ignites, or carefully light it with a match. Allow the flames to subside, then add 250 ml (1 cup) water to the pan.
Transfer the pan to the preheated oven and cook for 25 minutes. After that time, switch off the oven and leave the duck inside for a further 20 minutes with the door closed. This resting period helps crisp the skin and ensures the meat finishes cooking through while staying juicy.
Carve and present the duck as a festive centerpiece. Serve with good bread or roasted new potatoes to soak up the delicious sauce.
Note: For an especially tasty side, arrange about 600 g (1 lb 5 oz) new potatoes under the duck while it cooks so they roast in the pan juices and absorb the flavours.