Roast duck with pomegranate and rum glaze

Try this irresistible roast duck recipe for your next dinner party. With a pomegranate and rum glaze, it will have mouths watering.

Roast duck with pomegranate and rum glaze

Serves

6

Prep

15m

Note: + cooling & overnight drying time

Cooking

1h 35m

Ingredients

  • 1 Coles Australian Whole Duck
  • ½ cup (125ml) pomegranate juice
  • ½ cup (100g) brown sugar
  • 1 tsp Dijon mustard
  • 2 tbs dark rum or orange juice
  • 2 tsp salt
  • 1 orange, quartered
  • 800g baby Red Royale potatoes, halved
  • 1 large red onion, cut into wedges
  • 800g Kent pumpkin, cut into wedges
  • Rosemary sprigs, to serve

Method

STEP 1

Place the duck on a baking tray. Pat dry with paper towel. Place in the fridge, uncovered, overnight to dry. 1. 

STEP 2

Combine the pomegranate juice, sugar, mustard and rum or orange juice in a small saucepan. Cook, stirring, over medium heat until sugar dissolves. Bring to the boil. Cook for 5 mins or until liquid reduces by half and the mixture thickens. Set aside to cool.

STEP 3

Preheat oven to 200°C. Use a small sharp knife to carefully score the duck breast (do not cut through meat). Remove the neck and discard. Use a fork or skewer to gently prick the legs. Season with salt. Place orange in the cavity and tie the legs together with kitchen string.

STEP 4

Position a wire rack in a deep roasting pan. Place the duck, breast-side down, on the rack. Brush with a little pomegranate mixture. Roast for 45 mins.

STEP 5

Carefully turn the duck over, allowing liquid to drain into the pan. Increase oven temperature to 240°C. Add the potato, onion and pumpkin to the pan. Spray vegetables with olive oil spray and season. Brush duck with pomegranate mixture. Roast, brushing occasionally with more pomegranate mixture, for a further 30 mins or until the duck is browned and internal temperature registers 76°C on a meat thermometer. Transfer the duck to a plate. Loosely cover with foil and set aside for 15 mins to rest.

STEP 6

Meanwhile, return vegetables to the oven and roast for a further 15 mins or until golden and tender.

STEP 7

Arrange the duck and vegetables on a serving platter. Sprinkle with rosemary to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.