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maltatoday, WEDNESDAY, 21 DECEMBER 2016 14 Food An easy guide to Christmas lunch on Gourmet Today TV With Christmas just days away meal prep is in full swing. If you're still at a loss Michael Diacono has some great recipes that will take the stress out of cooking. He makes a roasted duck with turmeric roast potatoes cooked in duck fat for some extra Christmas indulgence. This week he's going to go down the drinks road with some festive cocktails for Christmas eve. Don't miss Gourmet Today, this Saturday on TVM at 16:05. Festive roasted duck Turmeric roast potatoes COMING UP THIS WEEK This Saturday is Christmas eve and Michael Diacono and Marilu Vella are back in the kitchen with some easy ideas for Christmas cocktails. Whether you want to whip these up before you head off to a Christmas eve party or enjoy them after midnight mass they are a great way to get into the Christmas spirit. Don't miss Gourmet Today this Saturday at 16:05. Ingedients • 1 duck • Salt • 1 orange • Thyme • 1 onion • 250ml white wine • Olive oil Method 1. Preheat the oven to 190°C. 2. Remove any extra bits of fat from both cavities and reserve for the roast potatoes. 3. Score the skin and puncture the breasts with a skewer. 4. Season with salt and massage all over the skin on both sides. Season the cavity with salt. 5. Stuff the cavity with the thyme and place in a roasting dish. 6. Squeeze the orange juice over the skin and put the remaining orange inside the cavity. 7. Add the onions to the roasting dish. 8. Drizzle olive oil over the duck and add the wine to the dish. 9. Cover the duck with parchment paper and cover again with foil. 10. Roast in the oven for 1 hour for every kilo. Therefore if your duck weighs 1.5kg, cooking time should be 1hr 30mins. This recipe first appeared on Gourmet Today, aired on TVM on 17 December, 2016. Ingedients • 500g potatoes • 2 tbsp duck fat • 1 cup flour • 1 tsp salt • 4 tsp turmeric Method 1. Peel the potatoes and par-boil them until tender on the outside but still firm in the centre. 2. Render the duck fat in a small saucepan and add to a roasting dish and place in the oven at 190°C. 3. Season the flour with salt and turmeric. 4. Take the potatoes out of the water and while they are still hot dredge them in the flour and place them in a single layer in the hot duck fat in the roasting tin. Drizzle with a little olive oil. 5. Roast for 30 mins, turning over a few times. This recipe first appeared on Gourmet Today TV, aired on 17 December, 2016.