duckTurducken has been popular over the past several years, but it is a lot of work. So if you are looking for a variation on the turkey for this Thanksgiving or Christmas, you may want try just the duck – as in the recipe I found for Whiskey-Spiced Duck with Swiss Chard and Celery Root from the fine folks at Elle Décor magazine. Did I mention the whiskey?

About the recipe for Whiskey-Spiced Duck with Swiss Chard and Celery Root from Elle Décor: “During the holidays, I love to serve a whole roasted duck, its skin crispy and bronzed and the meat slowly roasted until it is moist and flavorful. The version we serve at Daniel restaurant, canard à la presse, is a showpiece that comes with a sauce made from a marinade of Port wine, red-currant jelly, and orange and lemon zests. This recipe is a variation on that theme. Instead of Port, the duck is steeped in a marinade containing whiskey, which imparts a deep, smoky taste. A mixture of spices—coriander seeds, pepper corns, and cloves—adds kick, while the addi tion of fresh orange juice and honey lends both tang and sweetness. Seasonal vegetables—Swiss chard for color, and celery root that has been roasted and cut into wedges—round out a meal that is perfect for any late-autumn celebration.”

Find the recipe for Whiskey-Spiced Duck with Swiss Chard and Celery Root from Elle Décor here.