It’s the holidays, and it’s time to switch up your traditional roast!
So try Chef Erica K’s sweet and sticky whole roasted pomegranate glazed duck. It’s tangy, citrusy, and the perfect centrepiece for your holiday celebrations.
Ingredients
Duck:
1 whole King Cole Duck
1 orange, sliced
2 sticks of cinnamon
2 whole star anise
1 bunch fresh thyme
Salt for seasoning
Pomegranate Glaze:
1/2 cup pomegranate molasses
1/4 cup honey
2 tbsp brown sugar
1 orange, juice and zest
2 sticks of cinnamon
2 whole star anise
Method:
1. Let your duck air dry in the fridge for about 2 days. This will ensure a nice crispy skin
2. Preheat your oven to 400 degrees, and stuff the cavity of the duck with all your aromatics. Then tie the legs together and tuck in the wings
3. Season up your duck with salt and pop in the oven for about an hour until the skin starts getting crispy and golden brown
4. While the duck is cooking, make your glaze by simmering all ingredients on low heat until reduced by half
5.Turn down your oven to 375, remove the duck and glaze all over. Pop the duck back in for about another half an hour to crisp up that skin and get that glaze sticky
6.Once the duck is done, give it one more glaze, and serve some of that delicious glaze on the size for some dipping!
