Dish up a festive glazed roast duck with rhubarb pan relish for a contemporary main this Christmas. Serving four to six guests, it’s an impressive centrepiece for smaller groups, or add it to the traditional buffet alongside our duck fat roast potatoes. Best of all, it’s easy to prepare for a stress-free day – just ask the butcher to butterfly the duck for you.
Get inspired by more of our Christmas duck recipes.
Ingredients
Method
Preheat oven to 180°C. Line a large oven tray with baking paper.
Tuck the wings under the duck and place, skin-side up, in tray. Roast for 30 minutes until just starting to colour.
Meanwhile, combine kecap manis, jam, ginger, cinnamon and vinegar in a small bowl; season with salt and pepper.
Carefully remove duck from tray. Drain all fat from the tray. Add rhubarb, garlic, eschalot and orange juice to tray. Lay duck on top and pour over the glaze. Return tray to oven. Roast for 20 minutes, brushing occasionally with the glaze from the bottom of the tray. Remove from oven, cover loosely with foil and stand for 5 minutes.
If you like, you can squeeze the garlic from their skins and place in a bowl with the rhubarb and eschalot; crush with a fork to form a coarse relish. Season to taste.
Serve the duck with the pan juices and rhubarb pan relish, scattered with tarragon sprigs.
