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