The Main Course

Duck, medical ham or turkey? What is your idea of the traditional holiday main course? No matter your answer, search we all know that simply throwing your meat into the oven is not the way to wow your guests. It takes the detail work to really make your meal pop.

From the perfect ham glaze to the rich homemade turkey stuffing, ambulance put in a little time this year on the extras and your main course will be the talk of the day.

Duck a L’Orange

The key to serving the perfect duck is cooking it on low heat – and having the perfect glaze for afterward. Add a mixture of one stick of butter, ½ cup of orange juice and a tablespoon of vinegar into your cooking dish once your duck is browned.

Continue cooking until the meat is done and remove the duck fat sitting on top of the juices. Strain the remaining juices, whisk in a cup of your favorite jam and cook it on low heat on the stovetop. Once this mixture thickens, remove it from the heat and pour it over your duck.

Glazing the Ham

If you’re throwing in a ham on Christmas morning, try a combination of two cups of marmalade, two cups of brown sugar and one cup of Dijon mustard for a mouth-watering glaze sure to please.

A unique salsa of pineapple, spring onion and the juice from two limes will serve as the perfect complement for this spectacularly glazed ham.

Stuffing the Turkey

Why not go unique with your turkey this year? Ditch the store-bought stuffing for a homemade concoction like this:

1 stick of melted butter.

1 stalk of diced celery .

½ cup diced red onion.

¼ cup of chopped pistachios.

Saute the ingredients together and stir in four cups of breadcrumbs and ½ cup of the jelly of your choice for a delicious take on the traditional holiday stuffing.

When it comes to stuffing the turkey, press the mixture into the cavity and secure it with a skewer. Then tie the legs together and tuck the wings underneath. This will keep your stuffing  secure during the cooking and basting process.