The best part about cooking vegetables with duck is they will confit in the duck fat during cooking.
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.
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.
Roast for around 1½ hours.
Remove roasting tray from oven. Pour duck fat in a bowl and reserve for another use. Place duck pieces and vegetables on a platter.
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.
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