Duck in pomegranate and rum glaze

Name: Duck in pomegranate and rum glaze
Total time: 3 h 10 min
Yield: 6-8
Ingredients: 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

Cookinero 23 Nov 2022

20830

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.

How to cook Duck in pomegranate and rum glaze

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.

Duck in pomegranate and rum glaze - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of alcohol instead of rum?

Yes, you can substitute the rum with brandy, cognac, or even a dark sherry. If you prefer a non-alcoholic option, use additional pomegranate juice or a splash of apple cider vinegar for a similar depth of flavor.

I don't have pomegranate sauce. What can I use instead?

If you don't have pomegranate sauce (molasses), you can use a thick balsamic glaze or reduce pomegranate juice on the stovetop until it thickens to a syrupy consistency. You can also use cranberry sauce, though it will result in a slightly different flavor profile.

How long can I store leftover glazed duck?

Leftover glazed duck should be stored in an airtight container in the refrigerator and will last for 3-4 days. Ensure the duck cools down completely before refrigerating.

Can I freeze the cooked duck?

Yes, you can freeze the cooked duck. Allow it to cool completely, then wrap it tightly in plastic wrap and then in foil or place it in a freezer bag. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

What's the best way to reheat the duck?

To reheat the duck, preheat your oven to 175°C (350°F). Place the duck in an oven-safe dish, cover it with foil to prevent it from drying out, and reheat it for about 20-30 minutes, or until heated through. Brush with extra glaze before serving for best results.

How can I make this recipe low-carb friendly?

To reduce the carbs, replace honey with a sugar-free sweetener like erythritol or stevia in the glaze. Also, be mindful of the carb content of the pomegranate juice and consider using a smaller amount or replacing it with a low-carb berry juice.

What are some good side dishes to serve with this duck?

This duck pairs well with wild rice pilaf, roasted root vegetables (like parsnips and carrots), couscous, or a simple green salad with a vinaigrette to balance the richness of the duck.

Can I prepare the duck ahead of time?

Yes, you can prepare the duck a day in advance by rubbing it with the rosemary and zest mixture. Store it covered in the refrigerator. You can also make the glaze ahead of time and store it separately in the refrigerator for up to 2 days. Bring to room temperature before using.

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Duck in pomegranate and rum glaze

How to cook Duck in pomegranate and rum glaze

Step 1

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Step 5

Duck in pomegranate and rum glaze - FAQ About Ingredients, Baking Time and Storage

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