Stuffed Duck with Orange & Cranberry Sauce

225g (8oz) fresh breadcrumbs
50g (2oz) shredded suet
1 tbs Schwartz Coriander Ground
2 tsp Schwartz Marjoram
1 tsp Schwartz Onion Salt
¼ tsp Schwartz Ground Black Pepper
Zest and juice of 1 orange
1.8kg (4lb) duck
1 medium egg, beaten

Sauce:
15g (½oz) cornflour
300ml (½ pint) unsweetened orange juice
225g (8oz) cranberry sauce, sugar to taste (optinal)

STEP 1

Pre-heat the oven to 190°C, 375°F, Gas Mark 5.



STEP 2

To make the stuffing, combine breadcrumbs, suet, Coriander, Marjoram, Onion Salt, Pepper, orange zest and juice. Mix in the egg until all ingredients are thoroughly combined. Use to stuff the duck at the tail end. Sprinkle breast with salt and Pepper. Weigh, place in a roasting tin with a little oil, cover with foil and cook for 30 minutes per 450g (1 lb). If necessary remove foil ½ hour before end of cooking time so that the skin becomes crisp and golden.



STEP 3

Meanwhile, to make the sauce, place cornflour in a small saucepan. Blend in orange juice, cranberry sauce and sugar if required. Bring to the boil, stirring.



STEP 4

Place duck on a carving dish, spoon over a little of the sauce and serve remainder separately.

Spiced Turkey Curry

1 tbs oil
1 onion, finely chopped
1 tbs Schwartz Mustard Seed
3 tbs Schwartz Medium Curry Powder
450g (1lb) cooked turkey breast, diced
300ml (½ pint) hot chicken stock
300ml (½ pint) creamed coconut
Schwartz Sea Salt and Black Pepper to season

STEP 1

Heat the oil in a large saucepan and add the onion and Mustard Seeds. Fry over a high heat for 2 minutes. Reduce the heat, add the Curry Powder and cook for 1 minute.



STEP 2

Add the turkey and cook for 5 minutes. Stir in the stock and simmer uncovered for 10 minutes. Stir in the coconut cream and simmer for a further 10 minutes and then serve with cooked rice of your choice

Scandinavian Duckling

2kgs (4 1/2lbs) duckling, giblets removed
4 eating apples
3 tbs Schwartz Sage
450g (1lb) potatoes
2 tbs runny honey
1 tbs Dijon mustard
Sea salt and black pepper

STEP 1

Pre heat the oven to 200°C, 400°F, Gas Mark 6. Pierce the skin of the duck with a fork. Cut one apple into quarters and toss in 2tbsp of the sage. Push the apple into the cavity of the duck. Place the duck on a wire rack inside a large roasting tin and sprinkle the surface with sea salt. Cook uncovered for 45 minutes.





STEP 2

Meanwhile, peel and cut the potatoes into chunks. Par boil for 10 minutes. Drain. Remove the duck from the oven, lift out the rack and drain some of the fat away. Return the duck to the roasting pan, without the rack, and scatter the potatoes around. Cook for 40 minutes.



STEP 3

Meanwhile, mix together the honey, mustard and sage. Cut the remaining apples into halves and toss in the mixture. Cook on a separate roasting tin for 25 minutes. When the duck is cooked, allow to stand for a few minutes before carving. Serve with the apples, steamed carrots, sugar snap peas and plenty of gravy. Garnish with sage.

Sauteed Thyme Pears with Smoked Duck Breast

50g (2oz) duck fat
1 tsp Schwartz Thyme
1 tbs wholegrain mustard
4 Comice pears
200g (7oz) smoked duck breast, thinly sliced (alternatively use Parma ham)

To garnish:
Balsamic syrup
Babyleaf spinach or rocket
Schwartz Thyme

STEP 1

Place the duck fat, Thyme, and mustard into a frying pan. Season with salt and pepper and place over a high heat.



STEP 2

Peel and cut the pears into six segments, sauté in the duck fat until the pears are warm but slightly underdone in the core.



STEP 3

To serve, place the pear segments on a dinner plate and cover each with slices of duck. Decorate with drops of sautéed butter and balsamic reduction. Add some spinach or rocket leaves and sprinkle with thyme, to lift to the dish. Serve immediately.

Roasted Duck Breast with Rhubarb & Ginger Sauce

4 duck breasts, skin on
4 tbs honey
125g (5oz) rhubarb, finely chopped
50g (2oz) dried cherries
1 tbs Schwartz Ginger Ground
300ml (½ pint) orange juice
300ml (½ pint) rosé wine

Step 1

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.



Step 2

Heat a frying pan, add the duck breasts, skin side down and fry until the skin is crisp. Transfer to an ovenproof dish, skin side up, keeping the pan and the fat for later.




Step 3

Pour 2 tbs of the honey over the duck and roast in the oven for 10-15 minutes, or until cooked to your liking.



Step 4

Remove the duck from the oven, reserving the juices from the duck, and allow to rest for 5 minutes.



Step 5

Meanwhile, add the rhubarb, dried cherries and Ginger to the frying pan that you used to cook the duck and cook for 1 minute. Remove from the pan and set aside.



Step 6

Pour the orange juice and rosé wine into the frying pan and bring to the boil for about 10 minutes, allowing the liquid to reduce. Add the juices from the duck and the remaining honey, and bring back to the boil. Reduce to a sauce consistency, then return the rhubarb and cherries back to the pan for 1 minute.




Step 7

Serve the cooked duck with the rhubarb, cherries and sauce.

Roast Turkey

1 turkey (see weights below)
25g (1oz) butter
2 tsp Schwartz Perfect Shake Chicken Special Blend

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Frozen turkeys must be thoroughly defrosted before roasting. Cook the bird as soon as possible after thawing. Rinse it with cold water inside and out and pat dry with kitchen paper.



STEP 2

Mix together the butter and Chicken Seasoning and spread over the turkey skin. Place in a large roasting tin and cover the legs and breast with foil. Calculate the cooking time for the weight of the bird (see below). Baste occasionally throughout cooking. Remove the foil 45 minutes before the end of cooking to allow the skin to brown.



STEP 3

Test the meat by inserting a skewer into the leg. When the juices run clear, the turkey is cooked. Allow to stand in a warm place for 10 minutes before carving. Serve as part of the traditional Christmas meal with all the trimmings.



STEP 4

3.6 kg (8 lb) - 3 hrs. 4.5 kg (10 lb) - 3 3/4 hrs. 5.5 kg (12 lb) - 4 1/4 hrs. 6.4 kg (14 lb) - 5 hrs. 7.3 kg (16 lb) - 5 3/4 hrs. 8.2 kg (18 lb) - 6 1/2 hrs. 9.1 kg (20 lb) - 7 1/4 hrs. 10.1 kg (22 lb) - 8 hrs. 11 kg (24 lb) - 9 hrs.

Lemon Roasted Christmas Turkey

2.7kg (6lb) free range fresh turkey, giblets removed
100g (4oz) butter, softened
1 tbs Schwartz Lemon Pepper
1 tbs Schwartz Mixed Herbs
6 lemons, cut into wedges
225g (8oz) ready prepared stuffing
Schwartz Sea Salt and Black Pepper to season

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Remove the giblets from the turkey and rinse the cavity with cold water. Pat the entire bird dry with kitchen paper.



STEP 2

Beat together the butter, Lemon Pepper and Mixed Herbs. Carefully release the skin from the breast of the turkey and ease half the seasoned butter between the breast and the skin. Smooth the skin back into place.



STEP 3

Take 4 or 5 lemon wedges and place inside the turkey cavity. Fill the neck end of the bird with the stuffing and smooth the skin back into place and secure, if necessary, with cocktail sticks under the bird.



STEP 4

Lift the turkey into a roasting tin and smooth the remaining seasoned butter all over the bird. Cover with two thicknesses of foil and roast for 1 hour.



STEP 5

Remove the turkey from the oven and turn the bird over onto its breast. Baste and re-cover with the foil and roast again for 1 hour.



STEP 6

Remove from the oven and turn the bird back over. Scatter the remaining lemons around the turkey. Roast uncovered for 30 minutes or until the juices run clear when the thickest part of the turkey is speared with a skewer. Remove the cooked turkey from the oven and cover with foil and tea towels. Leave to rest for 15 minutes before serving on a platter.

Leftover Turkey Pie

7g (¼oz) butter
125g (5oz) streaky bacon, chopped
675g (1½lb) leeks, sliced
675g (1½lb) cooked turkey
3 tbs flour
900ml (1½ pints) chicken or turkey stock
125ml (4fl oz) white wine
4 tbs crème fraiche
1 tbs Schwartz Thyme
1 tbs Schwartz Sage
1 tsp Schwartz Tarragon
1 sheet ready rolled puff pastry
1 egg, beaten
Schwartz Sea Salt and Black Pepper to season

STEP 1

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.



STEP 2

Heat the butter in a large pan and fry the bacon for 2-3 minutes until it begins to crisp, add the leeks and cook for 10 – 15 minutes, until they are softened.



STEP 3

Add the turkey and heat through, then sprinkle over the flour and stir in.



STEP 4

Add the white wine, crème fraiche and Herbs. Stir through and allow to simmer for 10 minutes to reduce slightly. Season to taste.



STEP 5

Spoon into an ovenproof dish, top with the pastry and brush with the egg. Cook in the oven for around 30 – 35 minutes, until the pastry is cooked.

Layered Turkey Terrine

8 rashers streaky bacon
450g (1lb) boneless, skinless turkey breast fillets - minced
225g (8oz) pork sausagemeat
100g (4oz) chicken livers - minced
100g (4oz) onion - finely chopped
50g (2oz) fresh breadcrumbs
2 tsp Schwartz Basil
1/2 tsp salt
1/4 tsp Schwartz Ground White Pepper
1 medium egg - beaten
75g (3oz) broccoli florets - chopped
175g (6oz) tomatoes - skinned and sliced
175g (6oz) tomatoes - skinned and sliced

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Line the sides and bottom of a greased 900g (2 lb) loaf tin with the bacon. Thoroughly mix the turkey, sausagemeat, liver, onion, breadcrumbs, seasonings and egg.



STEP 3

Fill the tin with alternate layers of the turkey mixture, broccoli and tomatoes, starting and finishing with a layer of the turkey mixture. Wrap the tin in foil and place in a deep baking tin, half filled with boiling water. Cook in the oven for 2 hours.



STEP 4

Drain excess liquid from the terrine and press with a heavy weight until cool. Refrigerate for 1-2 hours or overnight.



STEP 5

Turn out the terrine and cut into slices for serving