Feliz Navidad

Chef DANIELLE ALVAREZ shares some new spins on favourite Christmas dishes from around the world.

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Roast duck with nectarine and mustard relish

SERVES 6-8 // PREP 40 MINS // COOK 1 HR 30 MINS (PLUS DRYING OUT, COOLING, STANDING, RESTING)

“As much as I love a roast turkey, I like roast duck more,” says chef Danielle Alvarez. “This is inspired by the traditional Peking duck preparation to ensure you get a glorious, burnished skin but adjusted to my need for simplicity in my own kitchen. Begin this recipe a day or two in advance to give the duck a chance to dry in the fridge before roasting. The extra time is worth it, but I promise, the effort level remains low.”

1 whole duck (about 2.1kg)
1½ tbsp honey
1 tsp white wine vinegar
2 tsp dry-roasted fennel seeds, coarsely crushed
1 bunch sage
1 cinnamon quill
2 star anise
1 orange, halved

NECTARINE AND MUSTARD RELISH
1 small Spanish onion, finely diced
20 gm ginger, peeled and very finely diced
55 gm (¼ cup) brown sugar
80 ml (⅓ cup) apple cider vinegar
1 star anise
1 tbsp wholegrain mustard
3 ripe nectarines, finely diced

1 Rinse duck inside and out under cold running water. Pat dry with paper towel. Bring 2 litres water to the boil in a saucepan over high heat. Place duck breast-side up in a large colander over sink and pour over boiling water, then pat dry with paper towel. Stand to cool (20 minutes).