Roast Duck with Shallots and Pomegranate

Preheat the oven to 190C. Mix the shallots with 20ml molasses, the chilli flakes, oregano, sumac, wine, olive oil and plenty of seasoning in a baking dish. Cover with foil and bake for 30 mins, then remove the foil and bake for 30 mins more.
Turn up the heat to 220C. Place the duck on a baking tray and season well with salt inside and out. Brush about half the rest of the molasses over the duck skin, then roast for 15 mins. Cover with foil, and roast for 40 mins more, then remove the foil and brush with the remaining molasses before grilling for 3 mins to crisp up the skin. Serve with the shallots and your choice of greens and potatoes.

2 hrs

4 serving

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