Spiced Christmas Duck with Honey Roasted Parsnips and Cherry Jus

Preheat the oven to 180°C / Gas Mark 4.

Mix the cinnamon, mixed spice, ground ginger, nutmeg, salt, garlic powder, and ground green peppercorns in a small bowl. Rub the spice mixture generously over the entire duck and drizzle with olive oil.

Place the duck in a 31cm Le Creuset Oval Casserole. Scatter the halved shallots and figs around the duck and drizzle with a little more olive oil.

Roast in the oven for 1 hour 30 minutes. During cooking, baste the duck a couple of times to keep it moist. After 1 hour and 30 minutes, check the internal temperature with a meat thermometer, it should be 82℃. If not, roast further, if the skin is becoming too brown and crisp, cover with the lid until cooked through and tender.

To prepare the honey-roasted parsnips: place the halved parsnips on a roasting tray and drizzle with honey and melted butter. Season with a pinch of salt. Roast in the oven (at the same temperature as the duck) for about 30-40 minutes, or until golden and tender, turning them halfway through for even roasting.

While the duck and parsnips are roasting, prepare the parsnip puree. In a medium pot, add the chopped parsnips, milk and sage and cook on medium heat for about 15-20 minutes until they are tender.

Drain the parsnips, discard the sage and reserve some of the milk for blending to thin your puree if necessary. Blend until smooth. With the motor running, add the olive oil. Season to taste and set aside.

To prepare the jus: in a medium saucepan, add the beef stock and bring to a simmer. Reduce by half until slightly thickened. Add the frozen sour cherries and a couple of sprigs of thyme. Bring to a gentle simmer and cook for about 10-15 minutes to allow the flavours to combine. Once the cherries have softened, remove the thyme. Remove from heat and whisk in the cold, cubed butter to create a rich and velvety texture. Season with salt and pepper to taste.

Once the duck is done, allow it to rest for 10 minutes before carving. Serve the duck alongside the roasted shallots and figs, creamy parsnip puree, honey roasted parsnips, and drizzle with the cherry jus.