Break with tradition this Christmas and try this crispy skin roast duck, served with a beautiful pomegranate sauce! It's sure to impress friends and family. This dish is best accompanied with the crunchiest and tastiest duck fat roast potatoes.
Preparation Time: 25 minutes
Cooking Time: 40 minutes per kg
Serves: 4 - 6
1 whole Luv-a-Duck duck
1 tbsp flaked sea salt
3 sprigs thyme, leaves removed
4 fresh raspberries
1 tsp olive oil
Cracked black pepper
1 cup Luv-a-Duck duck stock
1 cup pomegranate juice
2 tbsp vincotto
¼ cup fresh raspberries
2 tsp cornflour
1 tbsp water
1 pomegranate, seeds removed
½ cup fresh raspberries
Preheat oven to 190°c
Rinse duck well under running water. Drain well and pat completely dry inside and out. Place duck on a roasting rack.
Combine the flaked salt, thyme leaves, raspberries, oil and black pepper in a bowl. Using the back of a wooden spoon, combine the ingredients well.
Rub the salt mixture evenly over the prepared duck.
Place the roasting rack in the pan and roast the duck for 40 minutes per kg, or until the duck is golden and juices run clear when tested. Remove duck from oven and allow to rest for 10 to 15 minutes.
Place the duck stock, pomegranate juice, vincotto and fresh raspberries into a medium saucepan and heat over a medium heat for 3 to 4 minutes.
Stir in the combined cornflour and water and heat, stirring until liquid boils and thickens.
Sprinkle half the pomegranate seeds on the base of a large serving platter and place the roasted duck in the centre. Garnish with remaining pomegranate seeds and raspberries.
Serve hot with traditional roasted vegetables and raspberry and pomegranate sauce.
For that delicious crispy skin, simply pat the duck dry with paper towel and leave it unwrapped in the fridge overnight to dry out. The drier the skin, the crispier becomes when cooking.
If pomegranates aren't available, replace with cranberries, cherries or blueberries.