Michel Roux Jr’s roast duck with spiced pears
- Published: 24 Nov 21
- Updated: 26 May 25
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.
“Serving duck at Christmas feels like a special treat – people don’t expect it and are surprised at how delicious and tender the meat is,” says Michel Roux Jr. “Duck skin has a crispier texture that soaks up the combination of flavours. This versatile, easy roast is full of sharp and sweet tastes; the grainy-fleshed pears and spices evoke the spirit of Christmas.”
Michel Roux Jr was the chef-owner of the two Michelin- starred restaurant Le Gavroche for many years and also oversees the food at The Langham, London including Roux at The Landau, The Wigmore pub and Sauce by The Langham cookery school. His books, TV appearances and reputation for culinary excellence have made him a household name.
Michel’s Lyonnais potato cake makes a brilliant side dish (it serves 6, so you’ll have some delicious leftovers).
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Serves 2-3 -
Hands-on time 10 min, simmering time 10 min, oven time 50 min plus resting
Nutrition
- Calories
- 838kcals
- Fat
- 42.9g (14.6g saturated)
- Protein
- 63.8g
- Carbohydrates
- 16.4g (16.4g sugars)
- Fibre
- 2.9g
- Salt
- 1.9g
delicious. tips
Poach the pears up to 2 days ahead and chill in the poaching liquid. Bring to room temperature for 1 hour before warming through.
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.