Christmas quackers recipe
 Duck is a really tasty alternative to turkey for Christmas lunch, or even a New Year’s supper. Roasting the bird on top of the potatoes doesn’t just make things easy, the real point is that the potatoes absorb some of the duck fat, making them very tasty indeed. 6 rashers smoked streaky bacon3 tbsp olive oil3 medium to large Maris Piper potatoes2 onionssalt and freshly ground black pepperhandful thyme1 x 2.5kg/5lb 8oz duck6 bay leavesa wineglass Madeira 6 rashers smoked streaky bacon 3 tbsp olive oil 3 medium to large Maris Piper potatoes 2 onions salt and freshly ground black pepper handful thyme 1 x 2.5kg/5lb 8oz duck 6 bay leaves a wineglass Madeira Method Preheat the oven to 200C/400F/Gas 6.Cut the bacon into postage stamp size pieces and fry directly in the roasting tin with a little oil. Add thinly sliced discs of the potatoes, scatter over the sliced onion and tear in the thyme. Fry altogether till the bacon crisps up and the potatoes start to warm through. Onto this base lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck for doneness. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy. Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut the bacon into postage stamp size pieces and fry directly in the roasting tin with a little oil. Add thinly sliced discs of the potatoes, scatter over the sliced onion and tear in the thyme. Fry altogether till the bacon crisps up and the potatoes start to warm through. Cut the bacon into postage stamp size pieces and fry directly in the roasting tin with a little oil. Add thinly sliced discs of the potatoes, scatter over the sliced onion and tear in the thyme. Fry altogether till the bacon crisps up and the potatoes start to warm through. Onto this base lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck for doneness. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy. Onto this base lay the duck, stuff it with the bay leaves and roast for 60-90 minutes. Check the duck for doneness. Its juices should be clear without any trace of blood. Remove the tin from the oven, turn the heat up to 220C/425F/Gas 8, and place the duck and potatoes into a new tin or onto a heatproof serving plate, then return it to the oven whilst you make the gravy. Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy. Put the original roasting tin on the heat and pour in the Madeira. With a wooden spoon dislodge all the crisp caramelised sediments and stir them in to make the gravy. Serve the duck and potatoes with the gravy.