24 Dec christmas duck on toast
Christmas Eve is a night full of anticipation. On this night, we have ahead of us a day of time spent with loved ones, exchanging gifts and sharing food. Many of us have our Christmas Dinner planned weeks in advance, but what about Christmas Eve? The duck on toast can be made even speedier by using ready-cooked smoked duck.
Duck on Toast
Prep Time: 20 minutes
Cooking Time: 40 minutes
2 duck legs
2 star anise
1 tablespoon of honey
Juice of 1 orange
1 teaspoon of salt
Half a teaspoon of pepper
2 tablespoons of olive oil
4 slices of sourdough bread
1 tablespoon of cranberry sauce
1 orange, peeled and cut into small segments
- Preheat oven to 200c/180c fan/gas mark 6.
- Put the duck legs in roasting tray. Smash the star anise in a pestle and mortar, and sprinkle over duck. Add the honey, orange juice, salt, pepper and oil evenly to the duck.
- Cover duck with tin foil and roast for 30 minutes. Then, remove the duck from the oven and discard the tin foil. Heat the grill, and place the duck under it for 3 to 5 minutes, or until the skin has blackened nicely. Remove the duck legs and allow to cool slightly, before cutting the meat off the bone in slices.
- Meanwhile, toast your sourdough. Next, spread the cranberry sauce over your slices of toast and cut each in half. Top with a few slices of duck, a segment of orange, a few pomegranate seeds and some fresh thyme. Finish with a drizzle of honey.
This recipe first appeared in The Irish Independent on December 24th 2015