Michel Roux Jr’s Christmas roast duck with spiced pears

Michel Roux Jr’s Christmas roast duck with spiced pears
  • Serves icon Serves 2-3
  • Time icon Hands-on time 10 min, simmering time 10 min, oven time 50 min plus resting

Michel Roux Jr’s Christmas roast duck makes a decadent festive dinner for two. The meat is tender and the crisp skin soaks up the wonderful flavours.

Michel’s Lyonnais potato cake makes a brilliant side dish (it serves 6, so you’ll have some delicious leftovers).

 

Nutrition: Per serving (for 3)

Calories
838kcals
Fat
42.9g (14.6g saturated)
Protein
63.8g
Carbohydrates
16.4g (16.4g sugars)
Fibre
2.9g
Salt
1.9g
Calories
838kcals
Fat
42.9g (14.6g saturated)
Protein
63.8g
Carbohydrates
16.4g (16.4g sugars)
Fibre
2.9g
Salt
1.9g

Ingredients

  • 2 pears
  • 500ml red wine
  • 1 tbsp caster sugar
  • 1 clove
  • 1 cinnamon stick, broken up
  • 1 tsp green peppercorns, crushed
  • 1.4kg oven-ready duckling or duck (see Tips)
  • 1 tbsp oil
  • 1 large shallot, roughly chopped
  • 1 tbsp butter, cold

You’ll also need

  • Digital thermometer

Method

  1. Peel, core and cut the pears in half, keeping the trimmings. Put the pears in a pan with the red wine, sugar and spices, then simmer for 10 minutes until cooked. Remove the pears and set aside, keeping the cooking liquid for the sauce.
  2. Heat the oven to 200°C fan/gas 7. Season the duck, then put it with the oil into a roasting pan set on the hob over a medium heat. Turn the meat until coloured on all sides, then add the pear trimmings and chopped shallot. Transfer the tin to the oven and roast for 45 minutes (a digital probe thermometer should read 60-62°C when you push it into the breast).
  3. Take out the duck and rest in a warm place for at least 30 minutes. Put back in the oven for 5 minutes to crisp up the skin, then remove from the tin and set aside.
  4. Just before serving, pour off the excess fat from the roasting tin and add all the liquid from the pears (strain through a fine sieve). Boil until syrupy. Press the sauce through a fine sieve, then whisk in the cold butter. Reheat the pears in the sauce and serve alongside the duck.

delicious. tips

  1. Poach the pears up to 2 days ahead and chill in the poaching liquid. Bring to room temperature for 1 hour before warming through.

  2. In culinary terms, a duckling is a young or small duck, between 1.3-1.5kg. If using a larger duck, adjust the cooking times.

Recipe By

Michel Roux Jr

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Duck recipes

Roast duck with wild rice

Find out how to cook a whole duck to crisp-skinned perfection with Debbie Major’s roast...

Save recipe icon Save recipe icon Save recipe

Duck recipes

Roast duck with star anise and orange sauce

For east-west fusion flavours, try this whole roast duck recipe with a fruity, spicy, Chinese-style...

Save recipe icon Save recipe icon Save recipe

April seasonal recipes

Michel Roux Jr’s braised little gem lettuces

Michel Roux Jr’s braised little gem lettuces are easy to make as a side dish...

Save recipe icon Save recipe icon Save recipe

Christmas turkey recipes

Michel Roux’s peppered turkey with ale sauce

Trust top chef Michel Roux to give the Christmas Day turkey an easy gourmet twist,...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine