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Roasted Duck with Pomegranate Glaze

Serves 8 to 10
Time 2 hr 30 min
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, necks and giblets removed
  • 1 lemon, juice of
  • 2 1/2 teaspoons coarse sea salt
  • 1 teaspoon ground black pepper
  • 2 small white or yellow onions, halved
  • 4 sprigs fresh rosemary
  • Pomegranate seeds for garnish (optional)
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Method

Combine pomegranate juice and sugar in a medium saucepan and bring to a simmer over medium heat.

Cook, stirring frequently, until glaze is thick and reduced to about 1 1/4 cups, 45 to 50 minutes, lowering heat as needed to prevent burning. Remove from heat.

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.
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  • 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 teaspoons coarse sea salt
  • 1 teaspoon ground black pepper
  • 2 small white or yellow onions, halved
  • 4 sprigs fresh rosemary
  • Pomegranate seeds for garnish (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.