Pomegranate mollases roast duck recipe | Good Food
Serve up a Turkish-inspired feast with this roast duck taking centre stage for the main course. The sour pomegranate onion coating gives the duck a wonderful flavour
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Cooking tools:
- Carving knife
- Carving fork
- Pastry brush
- Baking dish
- Baking sheet
- Parchment paper
- Aluminum foil
- Oven
- Grill
Ingredients
- 400g shallots peeled
- 100ml pomegranate molasses
- 1 tsp pul biber (Turkish chilli flakes)
- 1 tsp sumac
- 1 tbsp dried oregano
- 250ml red wine
- 25ml extra virgin olive oil
- 1 whole duck (about 2kg), preferably dry aged, ask your butcher
- parsley sprigs, to serve (optional)
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