Christmas feasting doesn’t have to be constrained to traditional turkey with all the usual trimmings. Be bold and consider this succulent roast duck instead. Rich, tender and crisp, it will cook in less than two hours so it’s perfect if time is of the essence.
For another timesaving trick, make the accompanying stuffing balls in advance and freeze (minus the bacon). Simply defrost in the fridge on Christmas Eve, wrap in bacon and cook with the rest of your roast.
This dish is lovely served with hasselback potatoes, a winning alternative to classic roasties. By cutting the tops off the spuds before roasting, the thin slices crisp up beautifully, while still leaving some soft and fluffy potato in the middle of your spud.
Partner with a couple more festive-sides-with-a-twist in the shape of a creamy root vegetable gratin, and some brussels sprouts pepped up with chestnuts and sweet candied bacon.
Roast duck with apples and cider gravy
2.4-2.6kg duck - try Aldi Specially Selected Easy Carve Stuffed Duck, 1.3kg, £12.99 (on sale 19 December)
Sea salt and ground black pepper
1 large onion, cut into wedges
3 garlic cloves, peeled and left whole
3 thyme sprigs
1 bramley apple, peeled and cut into wedges
For the gravy
30g flour
500ml chicken stock
500ml cider
½ tbsp balsamic vinegar
Serves eight
Preheat the oven to 220C/400F/gas mark 6. Put on a rack over a roasting tray, then season the skin liberally. Stuff with the onion, garlic, thyme and apples, then roast for 10-15 minutes, until the skin begins to crisp. Reduce the heat to 180C, then cook for a further 45-50 minutes, until crisp and cooked through. Remove from the oven, then let rest for 30 minutes while you make the gravy.
Drain all but 1 tbsp of fat from the roasting tin, then remove the stuffing from the cavity of the bird; be careful as it will be quite hot. Put the roasting tin on a medium heat over a hob (or use a saucepan), then add the flour and stir to a paste. Add the stock, cider and apples from the cavity, then cook until the gravy is thickened to your liking and bubbling, squashing the apples a little as you do to release the flavour. Add the vinegar, cook for a minute or two then adjust the seasoning. Strain the gravy, then serve with the duck.
Hasselback potatoes with sea salt and thyme
2kg Maris Piper potatoes, peeled
6 tbsp olive oil
2-3 tsp sea salt
Serves eight
Preheat the oven to 220C/440F/gas mark 7. Slice the potatoes widthways evenly along its length, around 4-6 times each, depending on size; you want to make the cut to around half way.
Put the olive oil in a large roasting tray, then put in the oven for 5 minutes, until almost smoking. Remove from the oven and put the potatoes cut-side down in the oil, then flip over and sprinkle liberally with sea salt. Roast for 1-1½ hours, until crisp, golden and cooked through.
If you are making these alongside the duck, cook at the top of the oven for 15 minutes before you put the duck in, making sure they are nice and crisp.
Brussels sprouts with chestnuts and candied bacon
6 rashers unsmoked streaky bacon
1 tbsp brown sugar
1 kg brussels sprouts, trimmed and halved
200g vac-packed chestnuts
25g butter
Salt and black pepper
Serves eight
First, make the candied bacon (this can be done in advance and kept in an airtight container for a couple of days). Preheat the oven to 200C/400F/gas mark 6, then line a tray with foil or baking paper. Put the bacon rashers on the tray, then scatter over the sugar and cook for 20 minutes, until crisp. Allow to cool, then roughly chop.
Put the sprouts in a pan of boiling salted water, then cook for 10 minutes, until almost tender.
Heat half the butter in a frying pan, then add the chestnuts, cooking until they take on a little colour. Remove from the pan, then add the sprouts and cook for 2-5 minutes, until tender, and return the chestnuts to the pan with the candied bacon. Season, then once heated through, add the rest of the butter, tip into a dish and serve.
Creamy root veg gratin
Butter, for greasing
100ml milk
300ml double cream
1 sprig rosemary
2 garlic cloves, lightly crushed
350g carrots, thinly sliced widthways
200g parsnips, thinly sliced widthways
1 swede, thinly sliced widthways
Salt and black pepper
100g breadcrumbs
Serves eight
Preheat the oven to 180C, then butter a 1-litre baking dish. Put the milk and cream in a small saucepan with the rosemary and garlic, then bring almost to the boil and remove from the heat. Allow to cool and infuse for 30 minutes.
Next, layer up the veg, as evenly spread as possible and using all three in each layer, seasoning as you go. Pour over the cream mix, top with the breadcrumbs then bake for 40 minutes, until golden and bubbling. You can cook the veg gratin in advance, then just heat through again while you are making the gravy.
What to drink
The Lot Series Super Tuscan 2014 is a full-bodied red wine with a depth of flavour to complement all the trimmings of a festive roast. Alternatively, you’ll find a beautifully tasting rioja in the shape of Baron Amarillo Rioja Reserva 2010 which has just the right edge of complexity to accompany the main event.
Wine expert Olly Smith shares his recommendations for drinks to pair perfectly with food this festive season.
Discover everything you need for the perfect Christmas at Aldi, including a range of fresh meat in store from 19 December.
