Spicy Pomegranate Glazed Duck
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This is such a showstopper! If you have a smaller gathering, it’s perfect. There is no substitute for carrying out a beautifully roasted duck to a table of loved ones and carving it. Presentation can be very playful with this dish – serve it on sliced citrus and sprinkle pomegranate on it. I saw something like this once in a picture and wanted to re-create it myself.
Serving Size: 4 servings
Time to make: 2 hours + 24 hour resting time
Looking for more whole wild duck recipes? Try out Brandon Dale’s Teriyaki Glazed Duck recipe!
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Spicy Pomegranate Glazed Duck
4
servings30
minutes1
hour20
minutesServe with mashed potatoes and/or a bright salad with citrus and pomegranate.
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Ingredients
- For the Duck
1 duck
Dry rub of your choice – I used salt, pepper, rosemary, thyme, garlic and red pepper flakes. Don’t measure, just shake it right on
1 orange
Sprigs thyme
1 bulb garlic
1 onion
- For the Glaze
1 cup pomegranate juice
½ cup sugar
1 tbsp lemon juice
2 sprigs rosemary
1 tsp red pepper flakes
2 tbsps soy sauce
1 shallot
1 tbsp butter
1 tbsp balsamic vinegar
Preparation
- FOR THE DUCK: Rinse the inside and outside of the duck with hot water and pat dry.
- Score the duck breast skin in a diagonal cross pattern without piercing the meat.
- Use a fork to poke holds all over the skin (again, without piercing the meat)
- Season the inside and outside with salt, pepper, rosemary, thyme, garlic and red pepper flakes. Don’t measure, just shake it right on. Get under the skin if you can!
- Leave uncovered in the refrigerator on a baking rack for 24 hours.
- When ready to cook, fill the cavity with a diced onion, some orange slices, garlic, and rosemary – there is no science to this. Use toothpicks to secure.
- Use a fork and re-poke the skin all over.
- Bake the duck at 300 degrees for 1 hour with the breast side up.
- After 1 hour, re-poke all over and flip breast-side down and cook another hour. (Now is time to start marking the glaze)
- Then, re-poke the duck (this is how we let the fat render out), flip it breast side up and cook another hour.
- Crank the heat up for 300 degrees, glaze the duck, and cook for 10 min. Reglaze the duck and cook another 10 min.
- Let rest before carving
- FOR THE GLAZE:
- Finally, dice a shallot in saute in butter over medium until softened and caramelized – 10 min.
- Add the pomegranate juice, sugar, a squeeze of lemon juice, balsamic, red pepper flakes, and rosemary sprigs in a saucepan. Cook on medium low heat for an hour or so until it reduces by half.
- Strain the sauce, then brush onto the duck in STEP 11.
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