Roasted Duck with Orange Glaze

Another Christmas in London approached, and we had already lost count of the years spent here. We took in the mesmerising light show at Kenwood House near our home. Walking the park's paths as night fell, bathed in laser beams, was truly magical. The weather had taken a turn and it was slushy underfoot with a wintery chill in the air. But instead of letting it dampen our spirits, we gathered around a roaring bonfire with the kids, indulged in pancakes and warmed our hands on steaming cups of hot chocolate. After a fun-filled evening, we returned home in high spirits but with rumbling tummies. It was time to prepare the Christmas feast. Everyone was in a festive mood, eagerly anticipating the star of the show. As the seasons change and the holidays race by, poultry takes centre stage on most tables. Personally, I opt for a plump farm duck for six. Goose can be a bit heavy and turkey a tad dry for my taste. But whichever bird you choose, even if it's a humble chicken, it should steal the spotlight and make mouths water as it makes its grand entrance. While elaborate stuffings and decorations are tempting, I believe that simplicity is key, with taste being the ultimate goal. So, my go-to Christmas dish is duck with orange marmalade and I'm thrilled to share the recipe with you.