Instructions

1. Preheat the oven to 220°C.
2. Remove the giblets from the cavity of the duck ( but don’t discard, keep it for gravy or soup etc).
3. Pat the duck dry and remove any feathers, excess skin etc. Score the fat on breast-side of duck, making sure not to cut into the meat. Prick the back and the legs all over with a sharp knife.
4. Using a mortar and pestle, crush the salt, pepper, half of the chopped rosemary, and orange zest to a paste. Rub this paste all over the duck and into the cuts.
5. Place the duck in a roasting tin. Pour the orange juice, pomegranate juice, and rum around it. You should get about 1 cm depth of liquid, if not, add more pomegranate juice.
6. Place the rosemary sprigs in the liquid, then put the tin in the oven.
7. Roast the duck for 2 hours and 30 minutes, basting it with the pan juices every 30 minutes or so.
8. Meanwhile, mix together the glaze ingredients in a saucepan, add some of the cooking jus (about a cupful) and the remaining chopped rosemary. Reduce it to a syrup over low heat, for about 10-15 minutes. Set aside then strain.
9. 15 minutes before the end of cooking, brush the duck (all over) with the glaze, then put it back into the oven.
10. When the duck is ready, take it out of the oven, cover and rest for 20-30 minutes before carving.