Jamie Oliver's crispy Christmas duck is a joy to behold this festive season

13 December 2023 , 15:54

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Roast Christmas duck with oranges and tangerines could the perfect dish for your table this Christmas (Image: Getty Images/iStockphoto)

If there's anyone to trust with a hearty meal packed full of flavour, that will feed the whole family, it's Jamie Oliver.

The award-winning celebrity chef has shared his take on clementine roast duck to serve to this Christmas. Whether its Christmas Day or a dinner party this "not too tricky" recipe will wow guests. While turkey is a festive staple, some hosts opt for serving chicken or duck too.

This one-pan duck recipe, from Jamie Oliver's book One, takes two hours and 10 minutes to prepare and includes ginger, garlic, brussels tops, hoisin, noodles, and special chilli oil. It is also perfect for those who are lactose intolerance; it's dairy free. The dish serves up to four people but there is likely to be extra meat to spare - who doesn't love next day leftovers at Christmas?

"This whole roast duck stuffed with festive spices makes a gorgeous change to Christmas turkey," Jamie Oliver said.

Before firing up your oven you will need to get nine different ingredients if your kitchen isn't already stocked. You will need a whole duck - 2kg in size, one blub of garlic, a 10cm piece of ginger, three tablespoons of hoisin sauce, 300g of brussels tops or kale, four lots of 60 grams of medium egg noodles, and Sichuan chilli oil.

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Read on to find out how to prepare your ingredients.

Method

The celebrity chef has brought out a new cook book called One - showcasing dishes which require just one pan (Ken McKay/ITV/REX/Shutterstock)

Step one: Preheat the oven to 190C/375F/gas five

Step two: Finely grate the clementine zest into a pestle and mortar

Step three: Add a good pinch of sea salt and black pepper and pound together until fine, then muddle in 1 tablespoon of olive oil

Step four: Put the duck into a 25cm x 35cm roasting tray and tub all over with the zesty oil

Step five: Break apart the unpeeled garlic cloves before peeling and roughly chopping the ginger - place both in the cavity of the duck

Step six: Put the duck in the oven to roast for two hours

Step seven: Boil the kettle

Step eight: Use tongs to lift the duck up so the garlic and ginger fall into the tray, then move the duck to a board

Step nine: Brush the duck all over with two tablespoons of hoisin

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Step 10: Spoon the excess fat off the tray into a jam jar and save for another day

Step 11: Use a fork to mask the soft ginger and garlic cloves in the tray, removing the garlic skins

Step 12: Place the tray over a medium heat on the hob and stir in a splash of water to scrape up all the stick bits

Step 13: Tear in the Brussels tops and move around for five minutes

Step 14: Add the noodles, and using the tongs tuck them under the greens and poor in 600ml of boiling kettle water

Step 15: For the next five minutes leave to simmer and peel and slice the zested clementines

Step 16: Toss the remaining one tablespoon of hoisin into the noodles and greens and season to perfection

Step 17: Serve the duck with the sliced clementine and drizzle with extra chilli oil

Step 18: Enjoy!

Did you give the recipe a go? Share your thoughts in the comments below on this dish or any others you have tried this Christmas.

Lucy Marshall