RECIPES
Joyeux Noël
Michelin-starred chef Michel Roux unwraps two fabulous dishes that will give your festive feast a French flavour
Roast duck with Brussels sprouts, Chantenay carrots and new potatoes
‘A champagne jelly is a real treat. It looks beautiful and is very refreshing’
Roast duck is the favourite Christmas bird in our family. It has a celebratory feel and there’s all that lovely duck fat for the potatoes! If storing the duck in the fridge, don’t cover it, so the skin will dry out and be nice and crisp when roasted. Remember to remove the duck from the fridge at least half an hour before roasting. Served as part of this Christmas menu, one duck is ample for six, but if you’re cooking duck as a Sunday roast, it will serve four.