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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.
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Resting Time 4 hours
Total Time 4 hours
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small duck or crown
  • 1 Tbsp pomegranate molasses
  • 2 Tbsp marmalade
  • 1 clove of garlic crushed
  • ½ tsp grated ginger
  • Juice & grated zest of 1 orange
  • Juice & grated zest of 1 lemon
  • salt and pepper

Method
 

  1. Cut the duck in half, through the backbone and breast.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the duck and allow to rest until you make the gravy.
  7. Pour the marinade in a small saucepan, bring to the boil and cook for about 10 minutes until it’s reduced by half.
  8. Carve the meat and serve with your chosen side dishes. Drizzle the reduced marinade all over.