Pomegranate Duck

JustJanS's Note:

I made a quail recipe similar to this-but tonight I had a duck. We served this over rice with stir-fried vegetables.

• Total Time: 1 hrs 46 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 36 mins

Ingredients:

Servings: 4

• 1 (2 kg) duck
• 3 tablespoons pomegranate molasses
• 2 tablespoons cumquat marmalade or 2 tablespoons other marmalade
• 2 cloves garlic, crushed
• 1 orange, juice of
• 1 orange, zest of
• 1 lemon, juice of
• 1 lemon, zest of

Directions:

1. Cut the duck in half, through the backbone and breast, using kitchen sissors.
2. Mix the remaining ingredients together and marinate the duck for at least 2 hours.
3. Strain and reserve the marinade.
4. Pre-heat your oven to 170c and cook the duck for 1 1/2 hours.
5. Increase the oven temperature to 200c for a further 10 minutes or until the duck skin is crisp and brown.
6. Place the marinade in a small saucepan bring to the boil and cook over a high heat for about 10 minutes or until reduced by half.
7. Remove the duck and allow to rest for about 10 minutes before cutting the halves in half.
8. Serve with a little of the reduced marinade poured over.

Reviews

[Happi Pappi]

I thought this recipe was delicious , my first time cooking duck so almost cooked too long but fantastic taste

[Austin Brown]

great recipe, really really tasty. Made it for mother's day and it was a hit. I also recommend "painting" the reduced sauce onto the duck at the very end of the roast so it glazes. One thing to note for anyone making it - temp is in celcius! Conversion is about 350 for the main roast and 390 to crisp the skin at the end.

[WendyinGermany]

Oh my gosh, this was soooo good. I couldn't find any pomegranate molasses, so used plain old fancy molasses and since I was only cooking for two, I used duck breasts and marinated them for about 4 1/2 hours. While reducing the marinade, I added about 1/2 tsp of honey and 2 tsp of soy sauce. Thanks for this great recipe!