Not cooking for a hoarse of relatives, then this intimate spiced dish is the perfect Christmas Day feed that isn't turkey.
1 Dorset bred 1.5kg duck fresh from the farm shop.
1 tbsp of caster sugar
1 cinnamon stick
1 tbsp butter, cold
1 tbsp or good olive oil
1 large shallot, roughly chopped
Salt and pepper
500ml Red wine
Core and peel the pears then cut them in half. Keep the trimmings to one side and place the pears in a pan with the wine, sugar and spices. Simmer until cooked, this should take around 10-12 mins. Once ready, remove from the pan and leave to one side to cool. Keep the remaining liquid for the sauce later.
Put the oven onto gas mark 7 or 200°C. Add liberal amounts of salt and pepper to the skin of the duck, set aside and heat some oil at medium temperature on the hob. Place the seasoned duck into the hot oil and brown the skin. Make sure to do this all over the duck not just the breast side. Add the trimmings from the pear and the chopped shallots and transfer all to the oven. Roasting should take around 45 mins but you can check with a probe thermometer if unsure. The meat shout reach a temperature of 64°C. If the skin looks like it could do with crisping a little more, increase the heat and allow another 5 mins.
When your duck is cooked remove from the oven and allow to rest for at least 30 mins. Like all roasts its very important to let your meat rest.
While your bird is resting you can pour off any excess fat in the tin, leaving those lovely roasting juices from the bird. Add the liquid from the poached pears and strain to remove lumpy bits. Boil the juices to thicken and then add some of that butter. Reheat the pears once more in the space and serve with your beautifully succulent and crispy duck..
Need some help with the recipe, feel free to ask next time you pop into the shop. We love hearing what you make from produce we source locally.
serve with your beautifully succulent and crispy duck
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