Christmas duck recipes | Jamie Oliver poultry recipes (2024)

FAQs

How does Jamie Oliver cook a duck? ›

Roast the duck for approximately 3 hours or until it reaches a core temperature of 70-75°C / °158-167 in the breast and thighs. Baste the duck with fluid from the roasting pan every 30 minutes. For extra crispy duck skin, grill in the oven for the last 5 minutes.

Peking Duck

A famous duck dish from Beijing that has been prepared since the imperial era, known for its thin, crispy skin.

The best side dishes to serve with roast duck are mashed potatoes, yellow rice, french fries, Brussels sprouts with bacon, ratatouille, grilled asparagus, mushroom risotto, deviled eggs, baked zucchini, eggplant salad, butternut squash, carrot mash, blistered tomatoes, mashed sweet potatoes, and caramelized carrots.

Soaking ducks in various liquids is a common “cure” for the taste that seems offensive to many. Some soak duck breast in milk, wine, bourbon, salt water and probably a bunch of other stuff.

When buying whole duck or goose, allow about one to 1 1/2 pounds of raw weight per person. Raw boneless meat yields about three servings per pound after cooking. Estimate three to four-ounces per person for fully cooked products.

The journey towards perfectly roasted or baked duck breast entails commencing with a searing process. This initial step sets the foundation for achieving the ideal oven-roasted duck breast—a tantalizingly golden and crisp exterior juxtaposed with a succulent, flavorful interior.

A simple salt brine makes almost any duck a delight to serve on the upcoming holiday table. In many cases, soaking or marinating your meat only masks the flavor. It does not change it.

Mouth-watering duck was made to pair with fruits, like blueberries, cherries, cranberries, apricots, currants, dates, figs, citrus fruits, mangoes, peaches, pears, pomegranates, prunes, and grapes. Seared Duck Breast with Pear Chutney not only has pears, but raisins and orange juice.

DIFFERENT TASTE

Mallard is frequently hunted as game and Muscovy and Moulard breeds are served in restaurants occasionally. The White Pekin duck is the most widely used breed since it has a tender, mild flavor that is not "gamey" like other types of duck marketed in the United States.

What is the fancy name for cooked duck? ›

Called Confit de Canard in French, Duck Confit is an elegant and classic French bistro dish. Confit (pronounced kon-FEE) here refers to the method of slow-cooking the duck in its fat, yielding gorgeously tender meat. The legs are then briefly sizzled in a hot pan or oven until the paper-thin skin is wonderfully crisp.

Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.

Red Wine Gravy A luxurious, rich red wine gravy perfect with roast duck and all the trimmings. A zesty cranberry sauce perfect with a roast duck or with Christmas dinner. Duck and cherries, the perfect combination! Duck breast with rich cherry sauce The classic combination of duck and cherry!

Duck and pinot noir is a classic pairing because both offer moderate intensity, with pinot noir's acidity balancing out the fattiness of duck. Since duck often cooks well with fruit, the fruity notes in pinot couldn't be any better of a match. Always remember to match intensity with intensity.

Whole duck is usually roasted in one of two ways; Chinese-style where the skin is dried and lacquered as it cooks, or in the same way as a roast chicken in a hot oven. Roast duck however, unlike chicken, needs considerable help in de-fatting or it will taste greasy.

The USDA recommends 165°F (74°C) internal temperature for all poultry. But because duck is not a common carrier of salmonella and its meat is more akin to lamb or beef, Hank Shaw, author and chef, says that “Rare-to-medium is the mantra” when it comes to duck breast.

Cover and roast in oven for 2 hours. Remove the aluminium foil and continue cooking uncover for 30 to 40 minutes to make the skin crispy and brown.