Pomegranate and marmalade glazed duck
This pomegranate and marmalade glazed duck is perfect for a special Sunday lunch, or dinner during the winter festivities (such as Christmas, Valentine’s Day, Chinese New year). I made this dish using just the crown, which was enough for two people but the whole duck can be used too.
Ingredients
Method
- Cut the duck in half, through the backbone and breast.
- Mix the remaining ingredients together, pour over the duck, coat well then leave it to marinate in the fridge for at least 2 hours or preferably overnight.
- Take the duck out of the refrigerator at least 30 minutes before cooking. Strain and reserve the marinade, then keep the duck at room temperature.
- Heat your oven to 170°C. Put the duck in a large baking tray, season with salt and peppr, then roast (covered) for about an hour, to your liking.
- Take of the cover, turn up the oven temperature to 200°C and cook for a further 10-15 minutes until the skin is crisp and golden brown.
- Remove the duck and allow to rest until you make the gravy.
- Pour the marinade in a small saucepan, bring to the boil and cook for about 10 minutes until it’s reduced by half.
- Carve the meat and serve with your chosen side dishes. Drizzle the reduced marinade all over.