A show stopping Christmas dinner inspired by one of Melbourne’s best chefs

Scott Pickett, St Crispin & Estelle Head Chef, gives us the low down on his Christmas and how to impress family and guests.

“Christmas is a day to relax. I have three small children who get up early, so we do presents then have Christmas lunch.

There are a few vegetarians and seafood eaters in our family so we will bake a whole salmon with lots of summer salads. Then of course we have a ham and a roast beef.

Try this Roasted Duck recipe for something really special this Christmas. Everything you need is at the Queen Victoria Market!”

Whole Roast Duck with Orange & Coriander

SHOPPING LIST:

FOR THE DUCK
1 large whole duck (The Chicken Pantry, Shop 85-86, Dairy Hall)
Sea salt (Tina’s Gourmet Deli, Shop 33-35, Dairy Hall)
1 lemon, cut in half (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
Handful each of thyme, peeled garlic cloves and fresh coriander (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
200ml honey (Land of Soy and Honey, Shop 10-11, Dairy Hall)
50ml red wine vinegar (Tina’s Gourmet Deli, Shop 33-35, Dairy Hall)
Zest of 4 oranges (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)

FOR THE SAUCE
500g duck bones (even just some trim from the carcass is fine)
4 shallots (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
100g honey (Land of Soy and Honey, Shop 10-11, Dairy Hall)
100ml red wine vinegar
100ml orange juice from the zested oranges
75ml brandy
Thyme, fresh tarragon (Fresh HQ at Queen Vic, Stalls 88-89,
B Shed)
1 litre duck stock (The Chicken Pantry, Shop 85-86, Dairy Hall)
FOR THE GARNISH
250g shiitake mushrooms (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
150g whole, roasted peeled chestnuts (Market Organics, Stalls 45-55, I Shed)
100g diced pancetta (Big Vic Deli, Shop 25-28, Dairy Hall)
100g coriander seeds (Green Valley Spices, Stalls 36-40, B Shed)
12 small kipfler potatoes, blanched (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
12 pearl onions, glazed in a pan in a little oil until nearly cooked (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
fresh coriander leaves, chopped (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)

METHOD:
RINSE the duck under running water and inside its cavity, then soak in a salt brine (1 part salt to 10 parts water) for 20 minutes.
REMOVE duck from brine and place, uncovered, in the fridge and leave overnight to dry.
PREHEAT oven to 180°C.
FILL the duck’s cavity with the lemon, thyme, garlic and coriander, and tie the legs together using kitchen string. Sear on all sides in a hot pan until golden brown.
PREHEAT oven to 200°C.
PLACE the duck bones in a roasting pan and roast until golden brown.
ROAST the duck in the oven for 12-16 minutes. Remove from oven, and allow to rest. (At this stage the breast should still be perfectly pink and ready to serve, but the legs will need extra cooking.)
REMOVE the legs and char-grill or cook in a very hot pan until cooked.
MAKE a glaze by combining the honey, vinegar, orange zest and coriander seeds in a pan. Place the pan over medium heat for 20 minutes or until the glaze has reduced by half and is a sticky consistency.
ADD the shallots and the honey and return to the oven until they begin to caramelise.
TAKE the pan out of the oven, place it onto the stovetop and deglaze the pan with the vinegar to gather all the pan juices, then add the orange juice, brandy and the herbs.
COVER with the duck stock and reduce by half, then pass through a fine strainer and reserve.
SAUTÉ all of the garnish ingredients (except the fresh coriander) until golden brown. When ready to serve, add the coriander and season to taste.
TO SERVE place garnish on a platter with the charred legs and whole duck, and spoon over the orange and coriander glaze.
Later, to serve on individual plates, remove the breast from the duck and carve it into thin slices. Serve slices on some of the garnish with a piece of leg meat. Serve the duck sauce separately in a jug.