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Roasted duck & sour pomegranate onions on a wooden board

Roasted duck & sour pomegranate onions

A star rating of 2 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal975
fat77g
saturates22g
carbs17g
sugars5g
fibre3g
protein39g
salt0.6g
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Ingredients

  • 400g shallots , peeled
  • 100ml pomegranate molasses
  • 1 tsp pul biber (Turkish chilli flakes)
  • 1 tsp sumac
  • 1 tbsp dried oregano
  • 250ml red wine
  • 25ml extra virgin olive oil
  • 1 whole duck (about 2kg), preferably dry aged, ask your butcher
  • parsley sprigs, to serve (optional)

Method

  • STEP 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.

  • STEP 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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A star rating of 2 out of 5.4 ratings
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