The festive season is upon us. It won’t be long before people start hanging decorations and shopping malls begin playing Christmas carols in the halls. The Christmas season is a memorable time of year where we connect with our family and friends. What better way to catch up with everyone than by enjoying Christmas Eve dinner or inviting everyone around to your house for Christmas day lunch?
Relax, cooking isn’t as challenging as you think. All you need to be a culinary success is a plan. Our gourmet chefs put together 15, easy to follow recipes that will turn you into a Christmas cuisine superstar overnight.
Check out our recipes and pick something you think the family will enjoy. All of these dishes burst with color and flavor – and they taste fantastic as well. Try a few of these recipes during the holidays and invite your family around for a delicious meal everyone can enjoy.
1. Honey Roasted Duck
When you close your eyes and think of Christmas dinner, the chances are that you’re imagining your family carving a perfectly bronzed turkey. For those that enjoyed turkey at Thanksgiving, another round with this bird may lose its appeal. Why not do something different for your Christmas lunch? Our recipe for honey-roasted duck is a welcome change from the traditional turkey spread.
INGREDIENTS
1 x 8-lbs. Free-range duck (whole.)
7-oz raw honey.
2-cloves.
1½-teaspoons juniper berries
1½-tsp Szechuan pepper.
2-teaspoons flaky sea salt.
4-tablespoons low-sodium soy sauce.
METHOD
Preheat the oven to 400F. With a paring knife, lightly score the duck all over without cutting too deep. Toast the cloves in a skillet with the pepper salt, and juniper berries for 5-minutes. When crispy, crushed into powder using a mortar or spice grinder.
Rub the spice mix into the skin of the duck. Set the duck on a cake rack and place on a baking tray. Roast the duck in the oven for 25 to 30-minutes. Remove the duck from the oven and drain the fat and set it aside. Return the duck to the oven for another 2-hours, lightly basting with the duck fat every 20 to 30-minutes.
Remove the duck from the oven at the 2-hour mark and reduce the heat to 200F. Drain the fat from the tray and set aside. Smother the duck with honey and roast for another 30-minutes, baste every 5 to 10-minutes. On the last basting, use the soy sauce to glaze the duck.
When the duck skin turns golden brown from the caramelized honey, it’s time to pull it from the oven, cover with tin foil to retain the moisture and let it rest for 30-minutes.