Crisp Roasted Duck With Orange, Ginger and Pomegranate Glaze
A crisp roasted duck with a ginger, orange, and pomegranate glaze makes an excellent centerpiece for special occasions.
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Instructions
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Preheat oven to 350 F.
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Rinse and pat dry the duck; remove giblets and trim excess fat.
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Score the fatty skin in a crosshatch pattern without cutting into the meat.
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Season the duck with salt and pepper, truss the legs, and place breast-side up on a rack in a roasting pan.
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Roast for 45 minutes, then carefully pour off the rendered fat and prick the skin.
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Flip the duck breast-side down and roast for another 45 minutes.
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Pour off the fat again, prick the skin, then flip the duck breast-side up and roast for 60 minutes.
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While the duck roasts, combine orange juice, shallot, ginger, pomegranate, and honey in a saucepan.
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Reduce the mixture by half over medium heat until syrupy, then discard the shallot.
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Remove the duck from the oven and increase the oven temperature to 400 F.
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Drain any remaining fat, prick the skin, and baste the duck thoroughly with the prepared glaze.
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Return the duck to the oven and roast for an additional 10 minutes, or until the internal temperature reaches 165 F and the skin is deep amber.
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Let the duck rest for 15 minutes before carving and serving with additional glaze.