10 reasons you should ditch the turkey and roast a duck this Christmas
Go quackers not crackers this Christmas – those in the culinary know are ditching the traditional roast turkey for a delicious crispy duck!
That’s right, sentimentality has flown its nest and the duck is home to roost – but with such a flavoursome taste we couldn’t give a duck!
Why?
I ate the four Christmas dinners from the Vicar Of Dibley TV special back-to-back
Not only is duck a great Christmas dinner it also makes for a satisfying Boxing Day brunch, too.
Unlike turkey giblets, the offal from a duck is a delicacy by itself. Gently sauté the liver and enjoy on toast with a sprig of thyme the next morning or serve sliced in an orange salad.
According to Claire Holland, General Manager of the Q Guild for Butchers: ‘We’re always happy to cut a smaller joint or provide a turkey crown; but duck allows you to keep the tradition of a whole bird at the table without wasting any meat.
‘It comes with fat included, too! Searing the duck first will seal in flavour and provide a good amount of duck fat which when saved is perfect for roasting the potatoes and vegetables.
‘Pricking the skin lightly every 30 minutes helps release the fat for an even crispier skin. Plus it’s is a nice break from tradition and gives some variation to the season, especially if you have several Christmas dinners to attend in December.
‘What’s more, duck can be easier to cook for a novice home chef as the higher fat content means that the duck won’t dry out as quickly as turkey.’
What’s not too love? Far from the clusterduck you may think, it’s a scrumptious and easy-to-roast festive option that fits the bill!
Have a peking at 10 more reasons to ditch the turkey this Christmas…
1. It’s perfect for smaller groups
Cook your duck for a group of 4-6.
2. Duck is tastier
Properly cooked, duck is a tastier dish because our bodies are biologically programmed to respond positively to the taste of cooked fat (which the ducks trump the turkey on).
3. Turkey can dry out
Because the duck is fattier, there’s less chance it will dry out.
It’s quicker
It’s quicker to cook than turkey (because it’s a smaller bird), giving you more strength to pull crackers – and more time to spend with your guests.
5. Duck is good for you
Duck meat is a good source of protein, niacin, phosphorus, riboflavin, iron, zinc, vitamin B-6 and thiamine and smaller amounts of vitamin B-12, folate and magnesium.
6. Tasty potatoes
The delicious duck fat can be used to roast your potatoes.
7. Carving
It’s considerably easier to cut a duck into quarters than carve a turkey.
8. Crispy skin
A thicker skin makes for a crispier treat.
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9. You can serve it with orange
Duck with an orange glaze makes an unbeatable, mouth-watering main course for the festive season.
10. Less chance of parasites
As a swimming bird, ducks spend most of their time in the water, so they are less vulnerable to parasites.
MORE: 7 of the best Christmas foods from all around the world
MORE: 21 popular Christmas foods and drinks ranked from delicious to disgusting
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