Sweet & Sour Slow Roasted Duck


Sweet & Sour Slow Roasted Duck

Sweet & Sour Slow Roasted Duck. Take your weekly roast to another level with this simple sweet and sour 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; 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.

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



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