Christmas Duck Roast Recipe

Christmas Roast Duck in the combi steam oven

WEBMay 18, 2023 · Set your oven to 340⁰F/170⁰C, combination steam setting. If your oven has variable steam settings, use 50-60%. If not, don't worry! …

1. Set your oven to 340⁰F/170⁰C, combination steam setting. If your oven has variable steam settings, use 50-60%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you.
2. Rinse the cavity of the duck and pat the whole thing dry with paper towels. If your duck came in a sweaty plastic bag I’d recommend doing this the day before, or at least a few hours out, and returning it uncovered to the fridge so it can dry out a little.
3. Sprinkle a little of the salt inside the cavity then rub the rest of the salt and the cinnamon all over the skin. Put the rosemary and orange pieces into the cavity (don’t be tempted to stuff too much orange in there, you want enough free space for heat to circulate and cook it properly). Use a skewer to poke several holes into the fattiest parts of the skin around the cavity, neck and thighs – this will help the fat to render out during cooking.
4. Put the duck on a large perforated stainless steel tray and slide it onto the middle shelf of the oven. Put a solid tray on the shelf underneath it to catch the juices and fat (there’s going to be plenty and you do not want that on the floor of your oven!). Cook for 50 minutes.

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Christmas Roast Duck With CranberryOrange Glaze

WEBDec 14, 2020 · Whisk into the sauce to avoid any clumps forming and bring to a boil. Keep whisking and allow the mixture to boil for about a minute …

1. For Christmas Roast Duck
2. Pat the duck dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the duck on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a criss-cross pattern but make sure you don't pierce the meat to avoid drying it out.
3. Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the duck dry one more time with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered for a minimum of an hour but preferably at least eight hours and up to a day to allow for extra crispy skin.
4. Remove the duck 30 minutes before roasting to sit in room temperature and heat oven to 425 degrees. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don't have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack. Stir together the paprika, pepper and garlic pepper and rub all over the duck.

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