- 3 cups pomegranate juice
- 1/2 cup sugar
- 2 (4- to 5-pound) whole ducks, necks and giblets removed
- 1 lemon, Juice of
- 2 1/2 teaspoon coarse sea salt
- 1 teaspoon ground black pepper
- 2 small white or yellow onions, halved
- 4 sprigs fresh rosemary
- Pomegranate seeds for garnish (optional)
Preheat the oven to 450°F. Rub ducks inside and out with lemon juice and sprinkle inside and out with salt and pepper. Place 1 onion and 2 rosemary sprigs in each duck cavity. Tuck wings under backs of ducks and tie legs together with kitchen string. Place on a rack in a large roasting pan. Roast until skin is browned, about 15 minutes.
Remove pan from oven, lower temperature to 375°F and prick duck skin all over with a fork. Baste ducks with pomegranate glaze and continue roasting, basting with glaze about every 10 minutes. (If a lot of fat accumulates on the bottom of the roasting pan, spoon some of it out during cooking.) Roast until an instant-read thermometer inserted into thickest part of thigh, without touching bone, reads 180°F and into breast reads 170°F, 1 hour to 1 hour and 15 minutes total. Let ducks rest for 10 minutes to allow juices to settle and then baste again.
Carve ducks and transfer to a large serving platter. Garnish with pomegranate seeds, if using. Serve any leftover glaze on the side.
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.