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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (571g) Recipe makes 4 servings The following items or measurements are not included below: pomegranate molasses 1 oranges, zest of 1 lemons, zest of |
||
| Calories 2067 | ||
| Calories from Fat 1771 | (85%) | |
| Amount Per Serving | %DV | |
| Total Fat 196.8g | 302% | |
| Saturated Fat 66.1g | 330% | |
| Monounsaturated Fat 93.5g | ||
| Polyunsaturated Fat 25.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 380mg | 126% | |
| Sodium 321mg | 13% | |
| Potassium 1153mg | 32% | |
| Total Carbohydrate 13.9g | 4% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 9.1g | ||
| Protein 58.2g | 116% | |
Pomegranate Duck
By: JustJanS
Jul 13, 2004
I made a quail recipe similar to this-but tonight I had a duck. We served this over rice with stir-fried vegetables.
SERVES 4
Ingredients
- 1 (2 kg) duck
- 3 tablespoons pomegranate molasses
- 2 tablespoons cumquat marmalade or other marmalade
- 2 cloves garlic, crushed
- 1 orange, juice of
- 1 orange, zest of
- 1 lemon, juice of
- 1 lemon, zest of
Directions
1
Cut the duck in half, through the backbone and breast, using kitchen sissors.2
Mix the remaining ingredients together and marinate the duck for at least 2 hours.3
Strain and reserve the marinade.4
Pre-heat your oven to 170c and cook the duck for 1 1/2 hours.5
Increase the oven temperature to 200c for a further 10 minutes or until the duck skin is crisp and brown.6
Place the marinade in a small saucepan bring to the boil and cook over a high heat for about 10 minutes or until reduced by half.7
Remove the duck and allow to rest for about 10 minutes before cutting the halves in half.8
Serve with a little of the reduced marinade poured over.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Duck > Whole
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Savory
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Happi Pappi
On Mar 18, 2007
I thought this recipe was delicious , my first time cooking duck so almost cooked too long but fantastic taste
From: WendyinGermany
On Apr 3, 2006
Oh my gosh, this was soooo good. I couldn't find any pomegranate molasses, so used plain old fancy molasses and since I was only cooking for two, I used duck breasts and marinated them for about 4 1/2 hours. While reducing the marinade, I added about 1/2 tsp of honey and 2 tsp of soy sauce. Thanks for this great recipe!
From: chia
On Feb 7, 2006
i made this using 2 duck breasts and cooked for30 minutes at 400f in the oven (your directions for another duck breast recipe). i used plum jam as that was what i had on hande. this was simply delicious with your pan fried asparagus, and would certainly be a great meal for guests. 10 stars!
From: Austin Brown
On May 15, 2006
great recipe, really really tasty. Made it for mother's day and it was a hit. I also recommend "painting" the reduced sauce onto the duck at the very end of the roast so it glazes. One thing to note for anyone making it - temp is in celcius! Conversion is about 350 for the main roast and 390 to crisp the skin at the end.
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