Chef Josh Emett spent a decade working with notoriously hot-tempered and foul-mouthed Gordan Ramsey.
In 2011, he became a judge on New Zealand's version of reality television show Master Chef.
More recently, his passion for food has seen him on Waiheke Island, taking over the reins of the Oyster Inn.
He joins us to talk turkey, and ham, and duck, and share some tips and tricks to ensure an ace Christmas dinner.
Duck with Orange Sauce
1 whole fresh duck, about 2kg
rapeseed/canola oil as needed
sea salt as needed
4 tsp red wine vinegar
4 tsp Cointreau or Grand Marnier liqueur
1/2 cup (120 ml) fresh orange juice
1/3 cup (80 ml) beef stock
1 orange, skin julienned and flesh cut into segments
3/4 tbsp (10 g) unsalted butter, softened
Pre-heat the oven to 200C.
Remove the wing tips from the duck, and discard. Place on a rack over a roasting pan, rub with a generous amount of rapeseed/canola oil and season to taste with sea salt.
Roast for 20 minutes, then reduce the temperature to 180C for another 40 minutes. Remove from the oven and leave to cool to room temperature.
While the duck is cooling, make the sauce. Heat a small pot over a medium heat until hot, add the vinegar and simmer rapidly until reduced by half, about 30 seconds.
Add the liqueur and orange juice, bring back to the boil and simmer rapidly until reduce by half, about 1 minute.
Add the beef stock and bring back to the boil, then simmer rapidly until reduced by one-third, to a nice sauce consistency, about 1 minute. Finish the sauce by adding the julienned orange, orange segments, butter, and a touch of seasoning, stirring gently to incorporate the butter into the sauce. Set aside.
Divide the duck into portions by removing the breasts with wings attached, then removing the legs. Remove the thigh bone from the leg and trim the drumsticks, cleaning the meat off the knuckle bone on the end.
Heat a lightly oiled frying pan over a medium heat until fairly hot. Place the duck portions in the pan to crisp up the skin of the legs and breasts, about 5 to 6 minutes.
Carve the breasts and arrange on a serving plate with the leg portions. Pour the sauce over the top.
Preparation: Prepare the duck first; make the sauce once it's finished roasting.
Key element: Take your time over crisping the skin, and control the heat carefully.
Tip: Let the duck cool before carving; it will hold together better and won't dry out as much.