If you’re looking for a special Christmas meal, this Festive Duck with Raspberry-Pomegranate Sauce is definitely one that you must try.
Author: Nectaria
Servings: 4-6 people
INGREDIENTS
For the Duck
1 whole Duck , about 1800 gr.
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon dried thyme
5 fresh raspberries ( fresh or frozen)
2 fresh oranges peeled and sliced
For the raspberries-pomegranate sauce
1 chicken bouillon cube dissolved in 1 cup hot water
1 cup pomegranate juice
3 tablespoon butter
½ cup raspberries ( fresh or frozen)
½ cup dry red wine
¼ teaspoon black pepper
½ teaspoon garlic powder
3 tablespoon raspberry jam
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
For the garnish
¼ cup pomegranate seeds
½ cup fresh raspberries
INSTRUCTIONS
Preheat oven to 160°C / 320°F.
Rinse duck well under running water. Drain well and pat completely dry inside and out.
Combine the salt, dried thyme , raspberries, olive oil and black pepper in a bowl and using the back of a wooden spoon combine the ingredients well. Rub the salt mixture evenly over the prepared duck.
Arrange 6 orange slices in the roasting pan and place duck, breast side up, on them. Place rest of oranges into the cavity of the duck.
Place the roasting pan in the oven and roast the duck for 1 ½ hour. After 1 ½ hour, increase the oven setting to 200°C/ 390℉ and cook for additional 30 minutes. Remove duck from oven and allow to rest 10 -15 minutes.
To make the sauce
Place all of the sauce ingredient (except cornstarch) into a medium saucepan and heat over a medium heat 3-4 minutes. Stir in the combined cornstarch and water and heat stirring until liquid boils and thickens.
To Serve
Sprinkle the half pomegranate seeds on the base of a large serving platter, place the roasted duck in the center and garnish with the remaining seeds and raspberries. Pour some of the sauce over the duck and serve hot with roasted vegetables and raspberry and pomegranate sauce.