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Martin Dwyers Tips For Roasting Other Birds At Christmas
Martin Dwyer’s tips for roasting Duck, Goose, Pheasant or Guinea Fowl.
Regardless of the bird you are serving for Christmas, in all cases the important thing is to have the bird cooked for the dinner! Ovens differ so much that the best thing to do is to take the weights and measurements below as guidelines.
Check the bird by cutting deeply into the thigh to test that it is cooked to your requirements. It will only improve by resting in a warm place for up to an hour.Print this Recipe Send to a friend Share
Cook at Gas 5, 375 F, 190 C (175 C in a fan oven).
Allow 15 minutes to 450g (1 lb) if you like your Duck served pink.
Allow 20 minutes to 450g (1 lb.) if you like your Duck served 'Well Done'
Cook at Gas 5, 375 F, 190 C (175 C in a fan oven)
Allow 20 minutes to 450g (1 lb.) plus an extra 20 minutes.
Geese over 5 kg (10 lbs ) in weight may need more time.
Cook Pheasant or Guinea Fowl for about 1 Hour at Gas 5, 190C 375 F.