While turkey is classic, there are other options you know
When it comes to Christmas, the classic lunch consists of a roast bird with all the trimmings. Nowadays, turkey is traditional, but there are other poultry options to explore depending on how many people you’re feeding.
A great way to season your poultry is to make a seasoning paste using a Knorr Chicken Stock Cube crumbled and mixed with a little olive oil until dissolved. Simply spread it over the bird or birds before roasting.
- Duck: If you’re not feeding a crowd this Christmas, then a succulent roast duck, which feeds 4 generously, is a treat. The natural fat inside the duck bastes it as it cooks, so there’s no need to add any oil or fat. Keep the duck fat after cooking as it’s excellent for roasting potatoes. The classic French way to serve duck is à l’orange, with an orange sauce to cut through the richness. My fresh-tasting apple sauce also goes well with roast duck.
- Goose: A whole roast goose is a magnificent sight and for centuries this was served as a traditional Christmas meal. A 4–5kg goose serves 8 people. Just like duck, this is a fatty meat so doesn’t need any basting as it cooks. Make sure you roast your goose in a deep roasting tin as a huge amount of fat comes off the bird as it cooks. Don’t waste this fat. Save it, cool it and store it in the fridge, then use it for dishes like cassoulet or for making the best roast potatoes.
- Turkey: Nowadays, a roast turkey is the classic Christmas lunch. The great thing about this large, plump bird is that they have a lot of flesh on them so are perfect for feeding lots of people. Have a look at my recipe to see how to cook it on the day and my ideas on delicious ways to use up your turkey leftovers.
- Partridge: I love serving game during the winter months and a roast partridge per person would make a great tasty Christmas lunch. I like my game birds served pink, but it’s your choice. If you want your partridge well-cooked then wrap it with bacon to protect the meat. To make sure the partridge doesn’t dry out, cook it quickly at a high heat (Gas Mark 7/220°C). I like to serve it with a classic bread sauce and chipolatas.
- Pheasant: If you’re cooking Christmas lunch for two, then this delicately flavoured game bird would make an elegant meal. In France, a classic way of cooking pheasant is to pot roast it with apples, cider and a touch of Calvados (French apple brandy). Alternatively, roast it and serve it with game chips (made from deep-fried, very finely sliced potato rounds), chipolatas and bread sauce.
