Roasted Pomegranate Glazed Whole Duck
Prep Time: -
Ready In: -
Serves: -
Your new go-to appetizer with homemade King Cole Duck prosciutto paired with peaches and parmesan crostini.
Ingredients:
Duck Dish
- 1 whole King Cole duck
- 1 orange, sliced
- 2 sticks of cinnamon
- 2 whole star anise
- 1 bunch fresh thyme
- Salt for seasoning
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
Directions:
- Let your duck air dry in the fridge for about 2 days. This will ensure a nice crispy skin
- 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
- Season up your duck with salt and pop in the oven for about an hour until the skin starts getting crispy and golden brown
- While the duck is cooking, make your glaze by simmering all ingredients on low heat until reduced by half
- 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
- Once the duck is done, give it one more glaze, and serve some of that delicious glaze on the size for some dipping!
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