Roasted Duck with Pomegranate Glaze

Roasted Duck with Pomegranate Glaze

Serves 8 to 10

Roasted duck is one of the richest, most elegant main courses you can serve at your holiday table. And the tart pomegranate glaze used in this recipe gives the meat a juicy sweetness you won't soon forget.

Ingredients: 
  • 3 cups pomegranate juice
  • 1/2 cup sugar
  • 2 (4- to 5-pound) whole ducks
  • 1 lemon, halved
  • 2 teaspoons fine sea salt
  • Pepper, to taste
  • 2 small white or yellow onions, peeled
  • 6 sprigs rosemary
  • Pomegranate seeds (optional)
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Method: 

Cook pomegranate juice and sugar in a medium saucepan for 20 to 30 minutes, or until juice thickens into a syrup. Stir frequently to prevent burning. Remove from heat and keep warm.

Preheat oven to 450°F. Remove giblets and neck from ducks and trim off and discard excess fat from the neck area and open cavity. Rub ducks all over with lemon, then season with salt and pepper inside and out and place the onions and 4 to 6 sprigs rosemary in the cavity. Truss the ducks with kitchen twine and place on a rack in one or two roasting pans. Roast for 15 to 20 minutes, then remove from oven and reduce heat to 375°F. Prick ducks all over with a fork, baste with pomegranate glaze and continue to roast, basting every 10 minutes or so with the glaze. (If too much fat accumulates on the bottom of the roasting pan, you may remove some of it during cooking.) Roast for a total cooking time of about 1 to 1 1/2 hours, or until the internal temperature reaches 180°F for thigh meat or 170°F for breast meat. Let stand for 10 minutes to allow the juices to settle, then baste one last time.

Transfer ducks to a large serving platter. Garnish with remaining rosemary sprigs and pomegranate seeds, if desired. Serve with any leftover glaze on the side.

Nutritional Info: 
Per Serving:710 calories (470 from fat), 52g total fat, 18g saturated fat, 155mg cholesterol, 640mg sodium, 25g carbohydrate (0g dietary fiber, 23g sugar), 35g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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