狠狠噜天天噜日日噜

Roasted duck & sour pomegranate onions on a wooden board

Roasted duck & sour pomegranate onions

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(1 ratings)

Prep: 15 mins Cook: 2 hrs plus 30 mins resting

Easy

Serves 4

Serve up a Turkish-inspired feast with this roast duck taking centre stage for the main course. The sour pomegranate onion coating gives the duck a wonderful flavour

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal975
  • fat77g
  • saturates22g
  • carbs17g
  • sugars5g
  • fibre3g
  • protein39g
  • salt0.6g
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Ingredients

  • 400g shallots, peeled
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 100ml pomegranate molasses
  • 1 tsp pul biber (Turkish chilli flakes)
  • 1 tsp sumac
    Sumac

    Sumac

    soo-mak

    This wine-coloured ground spice is one of the most useful but least known and most…

  • 1 tbsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    狠狠噜天天噜日日噜Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 250ml red wine
  • 25ml extra virgin olive oil
  • 1 whole duck (about 2kg), preferably dry aged, ask your butcher
    Duck

    Duck

    duk

    Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

  • parsley sprigs, to serve (optional)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat oven to 190C/170C fan/gas 5. Combine the shallots, 20ml of the pomegranate molasses, the pul biber, sumac, oregano, red wine, olive oil and some fine salt in a deep baking dish. Cover with foil and bake for 30 mins. Remove the foil and place back into the oven for another 30 mins so the shallots take on a little colour, and are tender when pierced with a knife.

  2. Increase the oven temperature to 220C/200C fan/gas 7. Put the duck on a sheet of baking parchment on a shallow baking tray, leaving ample room around the duck. Season it with salt all over, inside and out. Brush half the remaining pomegranate molasses all over the duck, too, including underneath. Roast for 15 mins until the duck has a good colour. Cover it with foil, tucking in the sides and return to the oven for another 30-40 mins (depending on how pink you like it). Remove from the oven and take off the foil. For crispier skin, grill for 2-4 mins keeping a close eye on it as the molasses burns easily. Brush with the remaining molasses, then leave to rest uncovered for at least 30 mins while you warm the shallots through. Carve the duck, serve it with the shallots and sprigs of parsley to finish.

Recipe from Good Food magazine, May 2019

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