INGREDIENTS 2.3kg whole duck, giblets removed Sea salt, to season 15ml olive oil Red onions, 4 quartered Half a head of garlic 20g fresh sage 1 x 300g jar Seville orange marmalade
1. The night before you cook your duck, it's best to take it out of the packaging and rinse the bird. Pat the duck dry with a kitchen towel and place it on a cooling rack over a baking tray. Allow it to air dry in the fridge overnight.
2. The next day, preheat your oven to 220°C/ 210°C fan oven.
3. Massage a generous pinch of salt over the skin and drizzle a little bit of olive oil. Place the duck, breast side up in a Le Creuset 31cm Oval Casserole and roast for 20 minutes.
4. Remove from the oven and reduce the oven temperature to 180°C. Place your garlic, red onions and half of the sage leaves under and around the duck in the casserole and return it to the oven to cook for 1 hour with the lid on.
5. Decant the marmalade into a small saucepan and bring to a simmer, allowing it to heat through. Remove the lid of your casserole and roast the duck for another 30 minutes. Then using a basting brush, glaze the duck with half of the marmalade. Return the duck to the oven for 20 minutes uncovered.
6. Remove again and carefully arrange the remaining sage leaves along the surface of the duck breasts to create a beautiful pattern. Baste the duck with more marmalade and roast for 10 minutes.
7. Allow the duck to rest for 20 minutes before carving and serving
Golden, crispy potatoes doused in a garlic confit olive oil – the only way you’ll want to prepare your roast potatoes from now on.
INGREDIENTS For the garlic confit oil (makes 1L): 6 heads of garlic 750ml Olive oil 3 sprigs of rosemary Sea salt, to taste
For the roast potatoes: 1.5kg russet potatoes, peeled 100g butter, cubed Sea salt and freshly ground black pepper, to taste 2-3 sprigs of rosemary
1. To make the confit garlic oil, preheat your oven to 90°C (fan oven). Cut some of the garlic heads in half (through the cross section of the bulb), leaving the rest whole.
2. Add the garlic and olive oil to a Le Creuset Toughened Non-Stick 26cm Square Roaster and place in your preheated oven. Confit slowly for 90 minutes or until the cloves are soft to the touch. Remove the garlic from the roaster and allow them to cool completely.
3. While the garlic is confiting, boil the potatoes in a saucepan until tender - a sharp knife should be able to pierce through the potato without resistance. Drain the water completely. Keep the potatoes in your warm saucepan, add 50g butter, salt and pepper, and 60ml of the confit garlic oil. Give the potatoes a good shake until the edges are fluffy and roughed up. This give the potatoes a crunchy exterior and soft interior.
4. Transfer the potatoes the same non-stick 26cm Square Roaster (confit garlic oil removed), and drizzle them with an additional 45ml confit garlic oil and the remaining cubed butter. Add some salt and rosemary sprigs. Roast for 45 minutes to an hour, rotating your potatoes every 15 minutes to create a lovely crunchy golden crust. Serve warm and enjoy.
Chef's tip: The confit garlic oil also makes for a great homemade gift! Simply pour the oil into sterilised jars or decanters and add a sprig of rosemary for added flavour. Store remaining confit garlic oil in the fridge.
Simple yet impressive, this glazed salmon is an incredibly flavourful addition to the holiday table. Perfect served alongside some butter-sautéed baby leeks or another vegetable of your choice.
INGREDIENTS For the glaze: 155g cranberry jelly 125ml honey 10 juniper berries, crushed A sprig of rosemary 115g pickled beetroot, rinsed Salt to taste
For the salmon: 900g side of salmon Baby leeks, to serve Petit pois (peas), to serve
For the champagne-inspired cream: 375ml dry sparkling wine 10g fresh bunch thyme 250 ml fresh cream 1 shallot, finely diced 15g butter, cold 15ml olive oil Sea salt and freshly ground black pepper, to taste
1. To make the glaze, roughly chop the beetroot and place all the glaze ingredients into a Le Creuset 18cm Saucepan and place over medium to low heat. Bring to a simmer, stirring continuously for 15 minutes until it starts to thicken to a syrup consistency. Season and set aside.
2. Heat a Le Creuset 26cm Sauté Pan with olive oil and sauté the diced shallots over a low heat until translucent and sweet. Turn up the heat slightly and add the sparkling wine and the thyme. Reduce the wine and shallots over a medium heat until around 100ml is remaining. Add the cream and whisk constantly to avoid the wine from splitting the cream. Whisk in the butter and season to taste.
3. Preheat the oven grill to 270°C.
4. Place the salmon into a Le Creuset 33cm Cast Iron Roaster and brush liberally with the cranberry-beetroot glaze, reserving some for basting while cooking. Place the salmon on the top shelf of the oven and roast for 15-20 minutes glazing again after 10 minutes.
5. Remove from the oven and serve with butter-sautéed baby leeks, blanched petit pois, and champagne-inspired cream. Any leftovers can be stored in the fridge and flaked over a fresh salad the following day for boxing day.