This elegant roast duck makes a wonderful Christmas centrepiece while remaining surprisingly simple to prepare. With fragrant garlic and thyme, sweet pears and prunes, tender chestnuts and crisp new potatoes, the combination delivers festive flavour without hours in the kitchen. The final flourish of Pedro Ximénez sherry adds depth and a spectacular table-side flambé for a dramatic finish.
INGREDIENTS
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1 small whole duck, about 1.2 kg, cleaned
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8 garlic cloves, skin on and crushed
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A handful of peeled chestnuts
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1 Spanish (or large) onion, thinly sliced
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6 sprigs fresh thyme
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3 pears, cored and halved or quartered
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12 dried prunes
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125 ml (1/2 cup) sweet Pedro Ximénez sherry
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Salt and freshly ground black pepper, to taste
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A drizzle of extra virgin olive oil
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500 g new potatoes
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1 small glass of water (about 60–80 ml)
Preparation
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Preheat the oven to 200°C (about 400°F).
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Parboil the new potatoes in enough salted water to cover them. Simmer for 10 minutes, then drain and set aside.
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Heat a little olive oil in a wide, ovenproof pan or casserole over medium heat. Season the duck inside and out with salt and freshly ground black pepper. Brown the duck on all sides until the skin is golden—use tongs to turn it safely. Remove the duck and set it aside on a plate.
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Add the crushed garlic (skin on) and the sliced onion to the pan and sauté for about 3 minutes until fragrant. Stir in the thyme, pears, prunes, parboiled potatoes and chestnuts. Nestle the duck back into the pan on top of the mixture and pour in a small glass of water to keep everything moist during roasting.
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Transfer the pan to the preheated oven and roast for roughly 25 minutes. After that time, switch the oven off but leave the duck inside with the door closed for an additional 20 minutes. This gentle resting in the cooling oven helps crisp the skin and finishes the cooking while keeping the meat juicy.
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Carefully place the roasting pan over a high burner for about 1 minute to heat the pan juices. Pour the Pedro Ximénez sherry evenly around the duck. If you wish to flambé, use a long lighter to ignite the sherry briefly—the flames will flare and quickly subside, leaving a rich, caramelised aroma. Alternatively, skip the flambé and allow the sherry to reduce for a minute to glaze the bird.
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Carve the duck at the table or on a board and serve with the roasted pears, prunes, chestnuts and new potatoes spooned around it. The combination of sweet fruit, savory aromatics and crispy skin makes a memorable holiday main course.