YOU MUST WATCH THIS VIDEO BEFORE YOU START CHRISTMAS DINNER! Do you want to learn how to roast duck and pork roast in the same oven at the same time? Then you should watch my new video from start to finish, where I have created a completely ready-to-use method that will make your Christmas dinner much easier and ensure you have crispy, juicy roast and delicious duck. Pork roast of approx. 2.4 kilos 6 bay leaves 10 whole black peppercorns 6 cloves 1 tablespoon salt 3 dl boiling water Whole duck of approx. 2.4 kilos 2 teaspoons salt Boiling water for blanching Soup herbs for duck 2 carrots 2 onions 10 whole black peppercorns 2 bay leaves 8 cloves of garlic 3 dl boiling water (or beer, wine, etc.) Duck neck, wings and gizzards 1. Take your pork roast and duck out of the refrigerator 1 hour before cooking. 2. Turn on your oven to 200 degrees with hot air. 3. Put salt and spices in an ovenproof dish, and place the pork roast in it with the skin side down. 4. Fill the duck with apples, onions, prunes, orange and spices to taste, and close it as shown in the video. 5. Prepare your soup herbs, and put them in the ovenproof dish you want to roast the duck in, along with the spices and water. 6. Blanch the duck as in the video with boiling water. 7. Place the duck directly on the dish with the soup herbs, with the back side up. 8. Place the duck and the pork roast in the oven for 20 minutes. 9. Remove the pork roast and duck from the oven, and turn them both over so that the skin side of the pork roast and the breast side of the duck are facing up. 10. Place the duck and the pork roast back in the oven for 30 minutes at 200 degrees. 11. Remove the duck to a rack and place the rack on top of the dish it was in. 12. Bake the duck and pork roast for another 20 minutes at 200 degrees. 12. Remove the pork roast and duck and let them rest for 20 minutes at room temperature. 13. Preheat the oven to 240-250 degrees. 14. Bake the duck for 10 minutes and the pork roast for 15 minutes (or until all the skin on the pork roast is crispy). 15. Remove the duck and pork roast from the oven and let them rest for 20-30 minutes before carving. Important: Do not cover the duck or pork roast with anything during the first and second resting times. If you carve the duck and want to reheat it, heat it at 220-240 degrees for 5-8 minutes in a preheated oven with hot air. Merry Christmas & Happy New Year Join this channel to get access to perks: / @umutsakarya5878 Dear friend, welcome to my YouTube! I have a dream to teach you how to cook, give you a great knowledge of ingredients, and equip you with lots of knowledge about cooking techniques, food culture and history. Together we will dispel myths, mystery and horror stories about cooking - and instead go into the kitchen with confidence, knowledge and curiosity. Cooking is like learning a new language: if you don't practice it, you can never get better at it. And believe me - no one is born a good chef. We will make dishes from all over the world and we will challenge both taste buds and brains! My social media & contact information: https://linktr.ee/umutsakarya