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Using an AGA, having pricked skin I placed both ducks upside down on roasting rack. Pisces them in roasting oven, lowest rung. Gave them 1 hour, took them out and placed them right side up in a clean second roasting rack. Returned ti ROven for another hour. Removed then toi rest whilst I used the duck fat ti roast winter veg plus potatoes. Made gravy with juices and veg stock. Carved the ducks into a warm dish prior to serving.

Pan seared and oven roasted with rosemary butter

Cooked on a rack with a pint of Blackthorn cider underneath.

Kirsty and Phil’s Christmas ham

Roast the Gammon covered with tin foil at 160c. 30 mins before end of cooking time, remove tin foil, carefully peel off the skin leaving the fat. With a sharp knife make a cris cross pattern in the fat. Then stick read made mustard, honey, Demerara sugar across the fat. Then insert whole cloves in the junctions of each cris cross pattern on the gammon. Increase the oven temp to 210c and place the gammon uncovered back in the oven. Cook for up to the final 30 minutes removing every 10 mins to fully baste the gammon in the juices from the pan.

Peppercorn Sauce - butter & olive oil, shallot, chicken stock, white wine, French mustard, peppercorns and double cream - finished with a glug of brandy. Sweat down, reduce, serve!

Richard & Jenny

Kleftiko

Family secret 😜