QUACKER CHRISTMAS & FESTIVE ENTERTAINING IDEAS WITH DUCK

Luv-a-Duck have an extensive Roasted Duck Range ideal for the Christmas season. Below we feature some easy duck recipes and some hints and tips for cooking and serving duck during the festive and summer season ahead.

Christmas Duck Recipes

Easy Duck Finger Foods

BBQ Duck Recipes

Cooking Duck

Summer Fresh Salads

Any one of our flavoured 6 heat ‘n’ serve trays of ready cooked duck portions can be heated, sliced and used for these meal ideas.

Why not try…

… placing warm sliced Roast Duck, bread croutons and shavings of parmesan cheese on baby cos lettuce leaves. Drizzle with Caesar dressing or your favourite salad dressing and serve. Easy!

… placing warm sliced Roast Duck, some pear wedges pan fried in butter and brown sugar, on a bed of lettuce, tossed with a dressing of olive oil and orange juice. Simple!

… mixing sliced avocado and mango together with a splash of salad dressing some rocket and warmed roast duck. Great!

Cooking Duck

Click here for some great tips, ideas and information on cooking with duck or see below for some handy hints and tips.

Hints and Tips on Roasting Duck

Follow some of our expert advice and make your Christmas with duck one to remember…

When roasting a duck, place on a rack in a baking tray so the fat can drain freely.
Ensure the vent end of the duck is always open. This allows the heat to cook the meat from the inside as well as the outside.
Never stuff the cavity of a whole duck. This prevents hot air entering the duck cavity.
A few herbs, zest of an orange or some star anise placed inside the cavity will give a good aroma and add to the flavour when cooking.
For a crispier skin, wipe the uncooked duck dry with kitchen paper and sprinkle a little salt on the skin.
Always roast a duck in a hot oven approx 190°C.
Duck reheats really well, so why not cook it the day before, joint it when it's cold and reheat in a hot oven or under the grill for a duck dinner with ease!
If you reheat the duck and want the skin to be crispier, dab the skin with kitchen paper and place under a hot grill or in the oven.
Duck, as with all meats and poultry, should rest after cooking to allow the juices to settle. It also makes the meat easier to handle.
Always serve the sauce on the plate and the duck on top. Putting sauce on the crispy skin will make the skin go soft.
For a sweet sauce, add a couple of teaspoons of cranberry sauce.
When making sauce, instead of using water, use orange juice for a quick traditional Duck a l'Orange.

Chef’s Hint: Duck fat is great for roasting potatoes and sautéing other vegetables and meats and it keeps for ages in the fridge.