Duck recipe


Preparation time: 25 minutes

Cooking time: 175 minutes

Ingredients Add to Shopping List

Serves: 4 people

Add all ingredients Select All

For the Pomegranate Jus


  1. Rub the spiced salt all over the duck and place the halved tangerines in the cavity. Set the duck in a non-metallic dish, cover with cling film, greaseproof paper or a damp tea towel and leave in the fridge overnight.
  2. Preheat the oven to 190°C/gas mark 5.
  3. Cut the shallots in half lengthways, leaving the skin on. Set aside.
  4. Place the duck on a low-sided baking tray and roast in the oven for 1 hour. Turn down the heat to 160°C/gas mark 3. Add the shallots to the tray and cook for a further 1 and a half hours. Leave to rest for 10 minutes before carving.
  5. When the duck comes out of the oven, juice the pomegranate by pressing the seeds through a fine-mesh sieve into a bowl with the back of a spoon.
  6. Warm the chicken stock in a medium saucepan, then use it to deglaze the duck roasting tray. Heat the olive oil in the same saucepan and sauté the whole giblets, including the neck, for 6 minutes. Add the contents of the roasting tray to the saucepan and simmer for 15 minutes. Add the pomegranate juice and bring back to a simmer. Immediately sieve the jus and serve with the carved duck, roasted shallots and pickled Brussels sprouts.

Be the first to add a review.

Shopping List

0 View Clear