Turkish Roast Duck with Pomegranate

Preheat the oven to 190C. Mix the shallots with 20ml pomegranate molasses, chilli flakes, oregano, sumac, red wine, olive oil and some seasoning in a baking dish. Cover with foil and bake for 30 mins, then remove the foil and return to the oven for another 30 mins.
Increase the temperature to 220C. Pop the duck on a sheet of parchment in a shallow baking tray, then season all over with salt. Brush half the remaining molasses all over the duck - including the underside - and roast for 15 mins. Cover with foil, and roast for another 40 mins. Remove from the oven and take off the foil, then grill for 4 mins to crisp up the skin. Brush with the remaining molasses, then leave to rest for 20 mins. Serve with the shallots and some flatbread.

2 hrs

4 serving

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