Folks, we have an agreement on our Christmas roast this year. AKA I won the, not too heated, discussions.
So this year we will be serving up a whole baharat roast duck, with lots and lots and lots of pomegranate. Three of my favourite things in one dish. Oh I can’t wait for Christmas. Can you?
I am hoping that some of you will try this Christmas roast duck recipe over the festive season or other special occasions like next Thanksgiving etc. And if you do then please do cook your meet safely. One of the easiest ways of doing is so is using a meat thermometer like the Superfast Thermapen 4. Guidelines are that the meat is done when the internal temperature reaches at least 74C (165 F).
And for those of you who are going to be more traditional then I have also included a quick guide on how to roast a turkey perfectly below. Aren’t you lucky as you get two recipes in one?
- Make sure your turkey is fully defrosted if using a frozen turkey.
- Take your turkey out of the fridge at least an hour before cooking, remove any giblets from inside the cavity and place it breast side up on the baking tray.
- Make sure you rub nice flavours underneath the skin and inside the turkey.
- Preheat the oven to fan assisted 200C / 220C /435F / gas 7.
- Put the turkey uncovered in the hot oven and cook for 25 mins until the skin is nice and brown.
- Turn the oven down to fan assisted 160C / 140C / 275F / gas 1 and cook for 30 mins per kilo checking at east half an hour before the time is up.
- The turkey is done when the juices run clear and the internal temperature is at least 74C (165 F).
- If the turkey is not brown enough at the end, take the foil off and turn up the oven for 10 mins.
- Make sure to let the turkey rest for about 30 mins before carving to let the meat become firmer and easier to carve.
Ps do check out my full review of the Superfast Thermapen 4 and do order yourself one for Christmas.
This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.
See Fab food for all’s christmas coffee truffles and Fuss Free Flavours leftover turkey and ham pies for more Thermapen Love.
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Christmas Roast Duck And How to Roast A Turkey
- A large duck approx 1.8kg
- 1.5 tsp baharat spice blend
- 0.5 tsp ground ginger
- Half an orange
- Seeds from one pomegranate
- Preheat the oven to fan assisted 200C / 220C / 425F / gas 7.
- Pat the duck dry and prick it all over with a fork.
- Rub the spices and the salt all over the duck including in the cavity. Then place the half orange in the cavity.
- Place the duck breast side up in the roasting tray and roast for 20 mins so that the fat starts to run).
- Then turn the oven down to fan assisted 160C / 180C / 350F / gas 4 and roast the duck for about another 1 hour until the juices run clear or until the internal temperature reads a minimum of 74C (165F). Mine read 98C (208F) in the breast when done and it was perfect for me.
- Remove from the oven and let rest for at least half an hour before carving and serving with lots of pomegranate.