How To Make Roasted Duck & Sour Pomegranate Onions
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole duck, about 4-5 pounds
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 cup pomegranate juice
- 1/4 cup red wine vinegar
- 2 tablespoons brown sugar
Instructions
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Preheat your oven to 350°F (175°C). Place the duck on a rack in a roasting pan.
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Mix together the salt, black pepper, and dried thyme. Rub the spice mixture evenly all over the duck, inside and out.
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Place the sliced onion and minced garlic inside the cavity of the duck.
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In a small saucepan, heat the pomegranate juice, red wine vinegar, and brown sugar over medium heat until the sugar has dissolved.
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Pour the pomegranate mixture over the duck.
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Roast the duck in the preheated oven for about 2 hours or until the internal temperature reaches 165°F (74°C).
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Every 30 minutes, baste the duck with the pan juices.
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Remove the roasted duck from the oven and let it rest for 10 minutes before carving.
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While the duck is resting, strain the pan juices into a saucepan and simmer until reduced and thickened.
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Serve the roasted duck with the sour pomegranate onions and drizzle the reduced pan juices over the top.
Nutrition
- Calories : 450kcal
- Total Fat : 35g
- Saturated Fat : 10g
- Cholesterol : 120mg
- Sodium : 1000mg
- Total Carbohydrates : 10g
- Dietary Fiber : 1g
- Sugar : 7g
- Protein : 20g
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