Lovely Pomegranate-Glazed Duck

Lovely Pomegranate-Glazed Duck


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Making a duck with crisp, browned skin is not as difficult as you might imagine. Take some time before Christmas dinner to prepare this lovely pomegranate-glazed duck recipe.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

3 servings


  • 1 whole Long Island duck, butterflied
  • 6 C. boiling water
  • 2 T. soy sauce
  • For the glaze
  • 2 T. pomegranate molasses
  • 2 T. soy sauce
  • 1 garlic clove, finely grated
  • 1/2 tsp. fresh ginger, peeled and finely grated
  • Chinese five-spice powder

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Place the duck, skin side up, on a clean rack set in the sink. Pour one cup of the boiling water evenly over the duck. Repeat, waiting two minutes between dousings. Pat the duck dry with paper towels and transfer the duck to a plate. Brush the duck skin with the soy sauce. Refrigerate, uncovered, for 24 hours to dry out the skin.
Remove the duck from the refrigerator about 30 minutes before roasting. Preheat an oven to 400 degrees F.
Line a large rimmed baking sheet with heavy-duty aluminum foil. Select a flat roasting rack that will elevate the duck at least 1/2 inch off the bottom of the baking sheet. Oil the rack and set it in the prepared baking sheet. To make the glaze, in a small bowl, stir together the pomegranate molasses, soy sauce, garlic, ginger, and a small pinch of the five-spice powder.
Place the duck, skin side up, on the oiled rack, spreading the legs away from the body to expose more skin. Pour one cup water into the baking sheet. Roast the duck for 30 minutes. Remove the baking sheet from the oven and lightly brush the skin with the glaze. Using a bulb baster, carefully remove and discard as much of the accumulated hot liquid as possible from the bottom of the baking sheet. Continue to roast the duck until the skin is browned and crisp, about 30 minutes longer. Remove the baking sheet from the oven, transfer the duck to a carving board and tent with aluminum foil. Let rest for 10 minutes.
Meanwhile, pour any remaining glaze into a small saucepan and bring it to a boil over high heat. Remove from the heat and set aside. Using a sharp, heavy knife cut the duck in half along each side of the breastbone. Cut each half in half again, separating the breast and wing from the thigh and leg. Pour the warm glaze over the duck meat and serve right away.

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