I cook the duck the day before and allow it to go completely cold and then carve it. It is much easier to carve cold. Cooking it the day before also takes the pressure of the oven on Christmas day. It can be served cold or reheated. It is great in the 'leftover meat' sandwiches that we have for dinner.
Arrange the duck slices on a plate that has a circle of gladbake, cover with cling film and place in the steamer for about 15 minutes. I have a steamer that allows me to steam two layers at a time. It can be served on the plate that it is steamed on or transferred to another plate.
This video demonstrates the deboning process. Try the technique with a chicken, it is a cheaper than duck.
You will need
1 duck, size 22 or a bit bigger
1.5 kg boned skinless chicken thighs.
string or thread and a large needle if you decide it needs to be sewn up.
It will take approximately three hours to cook. I use a meat thermometer and remove it when it is registering
cooked for poultry.
Some Step by Step Pictures to Show You How
The fat that is in the roasting dish will make scrumptious roast potatoes. Strain it allow it to cool, then remove the top fat to use, discard the jelly stuff at the bottom
Cover with clingfilm and steam.
A lttle cold duck and salad - Yum!