Top Michelin star chef and one of the Queen’s former cooks, Jeff Baker, has shared his favourite meats to serve to friends and family on Christmas Day. According to Jeff, there are four other meats that make a delicious centrepiece on the dinner table: duck, pork, beef, and venison.
“Once your duck is ready to roast, gently massage the meat with a little oil and sea salt and allow it to creep up to room temperature.
“For the best results, remember to place the duck breast side up in a large, heavy based roasting tray, on a trivet of chopped onion, carrot and green apples.
“The melody of vegetables and fruit will complement the bird wonderfully.”
Pork
When paired with winter fruits, “a succulent loin of pork has the power to really make your Christmas dinner stand out”, according to Jeff.
“To finish off your centrepiece, increase the temperature to 230 degrees celsius and continue to roast for a further 15 minutes – this is so the crackling is extra crisp.
“For optimum flavour, remember to rest for a minimum of 30 minutes before carving.”
Beef
If not for Christmas Day, beef is a great option for Boxing Day.
Jeff said: “Paired with the right flavours, a mouth-watering sirloin of beef is sure to please your guests this Christmas.
“To achieve a rich and sweet taste, I suggest incorporating garlic and balsamic vinegar into your roast.
“You could even steer away from the traditional roast potato and opt for some gratin dauphinois, alongside some roasted shallots and a rich red wine sauce.”
The Queen’s former chef added: “To cater for the masses this Christmas, you’re likely to need a large, heavy-based roasting tray for your beef joint.
“Construct a trivet of roughly chopped vegetables, made up of onion, celeriac and carrot, as well as a bay leaf and a sprig of time. Don’t forget the peppercorns.”
Venison
Lastly, Jeff recommended serving venison at the Christmas table if none of the other meats tickle your fancy.
He said: “Extremely rich in taste and deep in colour, venison can be enjoyed with robust sauces and hard herbs: married with the right balance of flavour, venison can be a seriously show stopping seasonal centrepiece.
“The distinctive taste of venison sits well alongside festive fruit flavours, such as prunes, raisins, cranberries and apricots.
“If you like a Christmas tipple, then seeping the cognac fruits in an indulgent brandy is sure to warm up your dinner plate.
“Make your meal extra festive by sitting your venison alongside roast parsnips, Brussel sprouts and a rich red wine sauce.”
To cook to perfection, a cut of good quality venison takes only 20 minutes in total.
Jeff explained: “Over high heat, carefully sear the venison and roast for approximately 15 minutes and be sure to turn it carefully over once or twice.
“If done correctly, the venison should be soft to touch, with a little spring when pressed with your thumb.
“If you’re keen for a deliciously rare finish, then your venison should have a core temperature of 50 degrees celsius before resting.”