Persian Inspired Pomegranate and Pistachio Roast Duck
Ingredients
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3 tbsp pomegranate molasses
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2 tbsp sour cherry jam
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1 tbsp honey
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1 tsp ground cardamom
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1 orange
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1 cinnamon stick
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Sea salt, to taste
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2 tbsp pistachios, roughly chopped
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Fresh pomegranate seeds, to garnish
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Edible dried rose petals, to garnish
Method
1. Prepare the duck
Preheat the oven to 180°C fan (200°C conventional). Remove the giblets, pat the duck thoroughly dry with kitchen paper and prick the fatty skin all over, taking care not to pierce the flesh. Season generously with sea salt.
2. Begin roasting
Cut the orange in half and place both halves inside the duck's cavity along with the cinnamon stick.
Place the duck breast-side up on a rack in a roasting tin and roast for approximately 90 minutes, carefully draining off the rendered fat periodically.
3. Make the Persian pomegranate glaze
While the duck is roasting, combine the pomegranate molasses, sour cherry jam, honey and ground cardamom in a small saucepan.
Warm gently over a low heat, stirring until the ingredients combine into a rich, glossy glaze. Simmer for a few minutes, then remove from the heat.
4. Glaze and finish roasting
After 90 minutes, brush the duck generously with the pomegranate glaze.
Return to the oven for a further 20–40 minutes, brushing with additional glaze if desired.
The duck is ready when the thickest part of the thigh reaches at least 75°C, without the thermometer touching the bone. If the glaze begins to darken too quickly, loosely cover the duck with foil.
5. Rest and garnish
Remove the duck from the oven and allow it to rest for 20 minutes before carving.
Transfer to a serving platter and scatter generously with chopped pistachios, ruby-red pomegranate seeds and delicate dried rose petals.