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Roast duck with pomegranate and rum glaze

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

  • Serves6
  • Cook time1 hour 35 minutes
  • Prep time15 minutes, + cooling & overnight drying time
Roast duck with pomegranate and rum glaze


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the duck on a baking tray. Pat dry with paper towel. Place in the fridge, uncovered, overnight to dry. 1.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6

    Meanwhile, return vegetables to the oven and roast for a further 15 mins or until golden and tender.
  7. Step 7

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

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