A Christmas roast duck makes a decadent festive alternative to turkey.

Directions

1. 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.
2. 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.
3. 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.
4. 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..