Sweet and Sour Slow Roasted Duck


Sweet and Sour Slow Roasted Duck

Take your weekly roast to another level with this simple sweet and sour duck recipe.

Sweet and Sour Slow Roasted Duck Recipe

Serves 4


1.8kg duck

1 onion, halved

4 cloves garlic, smashed

12 star anise

¼ cup pomegranate molasses

¼ cup orange juice

½ cup honey

1 tsp ground cumin

600g baby potatoes, halved

350g parsnips, peeled, halved

½ pomegranate, seeds removed

watercress, to serve


Preheat oven to 130°C. Remove excess fat from duck cavity; rinse, pat dry with paper towel. Place onion, garlic and half the star anise in cavity. Tie legs with kitchen string. Place on a rack in a baking pan. Pierce skin with a skewer all over, at an angle to avoid piercing flesh. Season. Bake 1½ hours.

For a glaze, combine molasses, orange juice, honey, remaining star anise and cumin in a saucepan. Bring to a simmer, stirring, 5 minutes or until thickened slightly; cool.

Increase heat to 200°C. Remove duck from oven. Pour off all but 2 tablespoons fat from pan. Reserve. Return duck to pan. Add potatoes and parsnips and toss in fat. Season. Brush duck with some glaze.

When oven is 200°C, return pan to oven. Bake, brushing duck occasionally with glaze, for 40 minutes or until golden. Remove duck from oven; set aside to rest. Continue cooking potatoes and parsnips until browned. Add pomegranate seeds to remaining glaze. Drizzle over duck. Slice, serve with roast veges and watercress.

Smart Tip:

Refrigerate any leftover duck fat and use to saute parboiled potatoes until crisp and golden.


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