Although turkey is thought to be the UK’s most common meat choice for Christmas dinner, every year retailers offer a number of alternative options – many of which are increasing in popularity.
Ahead of 2017’s ‘big day’, Claire Holland, general manager of the Q Guild of Butchers, featured in the Metro newspaper singing the praises of duck as an alternative option to turkey or goose.
Speaking to the Metro, Claire said: “We’re always happy to cut a smaller joint or provide a turkey crown; but duck allows you to keep the tradition of a whole bird at the table without wasting any meat.
“It comes with fat included, too. Searing the duck first will seal in flavour and provide a good amount of duck fat which when saved is perfect for roasting the potatoes and vegetables.
“Pricking the skin lightly every 30 minutes helps release the fat for an even crispier skin. Plus it’s a nice break from tradition and gives some variation to the season, especially if you have several Christmas dinners to attend in December.
“What’s more, duck can be easier to cook for a novice home chef as the higher fat content means that the duck won’t dry out as quickly as turkey.”
The Metro also listed a number of reasons why duck is an excellent choice, including the fact it is good for smaller groups, it is a good source of protein, the fat can be used to crisp up potatoes, it has crispy skin, and the fact it is easier to carve than turkey.
Meat Management is interested to hear from butchers about which Christmas meat products and different cuts sold best for them during 2017's festive season. Butchers can get in touch by emailing editorial@meatmanagement.com or calling 01908 613323.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
