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Pomegranate Duck

Pomegranate Duck

The best part about cooking vegetables with duck is they will confit in the duck fat during cooking.


  • 4 duck legs
  • 1 tsp cinnamon, ground
  • 1 Tbsp black pepper, cracked
  • 2 tsp salt
  • 4 medium onions
  • 8 medium carrots
  • 6 cloves garlic, skin-on
  • 1 cup red wine
  • ¼ cup pomegranate molasses
  • ½ cup walnuts, chopped
  • ½ cup pomegranate seeds
  • ½ tsp Garam Masala, ground (opt.)


  1. 1

    Remove any excess fat from the duck with a small, sharp knife. Wash duck in cold water. Dry thoroughly with a paper towel. Preheat oven to 325°F.

  2. 2

    Rub duck with cinnamon, pepper and salt. Place the legs on a roasting tray, spaced so they do not touch. Slice onions into six pieces and place on the tray with carrots and garlic.

  3. 3

    Roast for around 1½ hours.

  4. 4

    Remove roasting tray from oven. Pour duck fat in a bowl and reserve for another use. Place duck pieces and vegetables on a platter.

  5. 5

    Put baking tray on the stove over medium heat. Add red wine and pomegranate molasses. Stir well. Deglaze the pan by scraping it with a spatula and reducing the juice a little.

  6. 6

    Pour the sauce on the duck and vegetables. Sprinkle on the Garam Masala and remaining nuts and pomegranate seeds.

A variation of the Chicken Roasted with Citrus and Turkish Spices from The Spice Trekkers Cook at Home