Turkish Roast Duck with Pomegranate
- 400g peeled shallots
- 100ml pomegranate molasses
- 1 tsp chilli flakes
- 1 tsp sumac
- 1 tbsp dried oregano
- 250ml red wine
- 2kg whole duck
- 25ml olive oil
- 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