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For a cherry sauce make a stock from the giblets of the duck, an onion, carrot and a bit of celery. Strain and add the juices from the roast (not the fat), 1 glass port and a can of cherries. Sorry strain the syrup from the can into the stock reserving the cherries til later. Reduce the sauce by half, season to taste and thicken with a little arrowroot in cold water and add the strained cherries. You can add any jelly or jam if the cherries were in unsweetened syrup.

if you are not to sure about cooking the duck for christmas and to avoid extra stress and panic could you have a trial meal ?? I have 2 lovely recipes roast duck stuffed with nuts and spices (battack mussallam) and duck braised in wine (teo chew style duck) both are from madhur jaffries step by step cookery book I also bbq whole duck and collect the fat for roasties. whatever you do don't forget the best bit is the duck soup !!! good luck

Thanks for your help.

We have got two ducks as they were a good price (bought fresh and put in the freezer) and weren't sure if they would feed 5 (although we now have 6 to cater for). We didn't know if you allowed roughly the same amount weight wise per person like you do for turkey.

A fruity sauce, such as cherry, would be good and I had vaguely thought this would go but haven't been able to find a recipe yet so I will keep on looking. Will also do another search on here to see if I can find anything in 'chat'.

On the vegetable front, cabbage is definitely out - half the family doesn't like it!

Helen

I do a mean duck with plum sauce and pasta - but doubt you will have any leftovers. Good luck with your duck.

Hi,
I'm also thinking of something a bit different, and I'm considering one of the 3 bird roasts, which usually include duck.
Has anyone tried these?

Sharon

can post a recipe for duck chow mein but somehow do-not think you will have any meat left or a duck and pineapple dish.

Size depends on the type of duck. A normal Cherry Valley style bird will feed three or four (or two if you like to nibble later and are a greedy lot )(prob three quarters to 1lb per person as theres lots of bones) or you can get enormous great things which will feed 8-10 but I don't know the breed. There's been loads of threads on this recently for cooking styles. Easiest is prick skin rub with salt, stuff with an onion and roast for 20 mins per pound plus 20. Fruity sauces go best (cherry, orange, redcurrant, cranberry etc). Roast potatoes in the duck fat and any of the usual veg goes - cabbage especially well. Good luck - maybe a goose would be better if you have lots coming.