Christmas Quackers

A delicious alternative to turkey featuring roasted duck on a bed of bacon, potatoes, and onions with Madeira gravy.

Duck Main Course Christmas Gluten Free Roast

Estimated Nutrition

Calories

2280.2

kcal / serving

6840.5 kcal total

Carbs

34.3g

per serving

102.8 g total

Fat

181.7g

per serving

545.2 g total

Protein

124.1g

per serving

372.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

150

Madeira

one wineglass

Meat

rashers

Smoked Streaky Bacon

cut into postage stamp size pieces

2.5

Duck

whole

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

handful

Thyme

torn

piece

Bay Leaf

OilsFats

Olive Oil

Vegetables

piece

Maris Piper Potatoes

medium to large, thinly sliced into discs

piece

Onion

sliced

Method

Fry the bacon pieces in the roasting tin with a little oil.

Add the potato discs, sliced onions, and torn thyme to the tin.

Fry the mixture until the bacon is crisp and potatoes are warmed through.

Place the duck on top of the potato base and stuff with bay leaves.

Roast for 60 to 90 minutes until juices run clear.

Preheat the oven to 200°C.

Transfer duck and potatoes to a new tin and return to the oven at 220°C.

Deglaze the original roasting tin with Madeira on the stovetop to make gravy.

Serve the duck and potatoes accompanied by the Madeira gravy.