This festive duck is loaded with tasty herbs and spices, and the delicious fat is used to flavour the potatoes and port gravy.

This festive duck is loaded with tasty herbs and spices, and the delicious fat is used to flavour the potatoes and port gravy.

Roast Duck with Crispy Potatoes and Port Gravy | JamieOliver.com. Food pairing example with non-alcoholic beverage Jörg Geiger Cuvée Nr. 12. Visit Delmosa.com for details.

Roast Duck with Crispy Potatoes and Port Gravy | JamieOliver.com. Food pairing example with non-alcoholic beverage Jörg Geiger Cuvée Nr. 12. Visit Delmosa.com for details.

Step-by-step photos on how to roast duck.  #Thanksgiving #Fall #Christmas #Holidays (holiday recipes)

Step-by-step photos on how to roast duck. #Thanksgiving #Fall #Christmas #Holidays (holiday recipes)

A satisfying alternative to turkey, complete with apple and prune stuffing, butter caramel potatoes and braised red cabbage

A satisfying alternative to turkey, complete with apple and prune stuffing, butter caramel potatoes and braised red cabbage

Recipe: Roast duck with orange and ginger. Photo: Fred R. Conrad/The New York Times

Recipe: Roast duck with orange and ginger. Photo: Fred R. Conrad/The New York Times

Pick the leaves off one of the rosemary sprigs and place on a board with the nutmeg, orange zest, thyme and one tablespoon of sea salt. Chop everything together and rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate. Preheat the oven to 180°C/350°F/. Stuff the ducks with the remaining rosemary sprigs and orange halves, and the garlic cloves, then place them breast-side up,

Pick the leaves off one of the rosemary sprigs and place on a board with the nutmeg, orange zest, thyme and one tablespoon of sea salt. Chop everything together and rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate. Preheat the oven to 180°C/350°F/. Stuff the ducks with the remaining rosemary sprigs and orange halves, and the garlic cloves, then place them breast-side up,

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