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Roast Duck with Cherry Gastrique and Orange Stuffing
A festive, restaurant‑style roast duck perfect for Christmas lunch. The duck is dry‑aged overnight, rubbed with a fragrant blend of Sichuan pepper, five‑spice, ginger and brown sugar, then roasted breast‑side down for a crispy skin. An orange is placed in the cavity for aromatic moisture, and the bird is finished with a glossy cherry‑red‑wine gastrique. Served with carved dark and white meat, this dish delivers rich, sweet‑savory flavours and a stunning presentation.
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Cost Breakdown
Critical Success Points
- • Plucking stray feathers with tweezers
- • Removing the wishbone
- • Flipping the duck safely to avoid hot fat splatter
- • Achieving an internal thigh temperature of 73 °C
Safety Warnings
- • Handle hot duck fat with care – it can cause severe burns.
- • Use a sharp knife and keep fingers clear when removing the wishbone and carving.
- • Always wash hands thoroughly after handling raw poultry.
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