Duck with pomegranate
Prep time: 20 minutes
Cooking time: 1hour 35minutes-1 hour 50 minutes
Rest time: 15 minutes
2kg (41/2lb) oven-ready whole duck
Large handful fresh mint sprigs
3 red onions, thickly sliced
500ml (18floz) no added sugar pomegranate juice drink by Sainsbury’s
2-3 tbsp clear honey
Seeds of 1 pomegranate
1. Preheat the oven to 190°C/R5. Pat the skin of the duck dry with kitchen paper and prick all over with a fork. Season with salt and freshly ground pepper and put half the mint sprigs inside the cavity of the duck.
2. Put the onions, pomegranate juice drink and a couple of the remaining sprigs of mint in a roasting tin and sit the duck on top of the onions. Roast in the oven for 1 hour 30 minutes-1 hour 45 minutes, brushing the duck all over with the honey for the final 10 minutes of roasting time. To test if the duck is done, pierce a thigh with a skewer – if the juices run out light pink, the duck is done; if they are dark pink, the duck needs further cooking.
3. Transfer the duck and onions to a warmed platter, loosely cover with foil and leave to rest for 15 minutes. Strain the liquid from the roasting tin through a sieve into a small pan. Bring to the boil and boil rapidly for 5 minutes until it becomes thick and syrupy. Season to taste.
4. To serve, carve the duck and arrange on warmed serving plates with the red onions, pomegranate seeds and sauce. Garnish with mint leaves pulled from the remaining sprigs.
Recipe and image courtesy of Roast Recipe Collection by Sainsbury’s (£5)