Duck in pomegranate and rum glaze
A whole duck or goose is a traditional dish for the New Year or Christmas table. To make the bird beautiful, you need icing. For example, from pomegranate juice and rum, as in our recipe.
Ingredients
Servings 6-8- duck weighing 2–2.5 kg
- 3 sprigs of rosemary
- 1.5 large oranges
- 200 ml of rum
- 300–400 ml freshly squeezed pomegranate juice
- 60 ml pomegranate sauce
- 1 st. l. Teddy bear
- 1 st. l. coarse sea salt
- 1 tsp freshly ground black pepper
Cooking
Step 1
Preheat oven to 220°C. Remove the giblets from the duck (you won't need them). Cut off excess skin in the neck area, cut off the tips of the wings or wrap them in foil. Tie the legs with kitchen twine. Prick the skin on the legs and breast with a fork or sharp knife.
Step 2
Chop the leaves from half a sprig of rosemary (you'll need about 1 tbsp). Finely grate the zest of 1 orange. In a mortar, mix the chopped rosemary, zest, black pepper and salt, rub well with a pestle. Rub the duck with the resulting fragrant mixture.
Step 3
Place the duck in a small ovenproof dish. Squeeze the juice from 1 orange and pour into the bottom of the mold. Pour in 300 ml of pomegranate juice and half of the rum. Check: the liquid level at the bottom should be 5-6 mm, if it is less, then add more pomegranate juice. Put the rosemary sprigs in the dish and place the duck in the oven. Roast for 2 hours 15 minutes, basting duck with juice every 15 minutes.
Step 4
Transfer the cooked duck to a plate. Pour the liquid remaining at the bottom of the mold into a saucepan (you will need 125 ml). Add the juice of half an orange, pomegranate sauce, honey and remaining rum. Place the saucepan over low heat, bring to a boil and simmer for 10-15 minutes until the glaze thickens.
Step 5
Transfer the duck to the dish, brush with glaze and return to the oven for 15 minutes. Remove the duck from the oven, cover with foil and leave for 5-10 minutes.