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Photo of Pomegranate-glazed ducks by WW

Pomegranate-glazed ducks

Total Time
1 hr 35 min
15 min
1 hr 20 min
Pomegranate molasses is one of the best kept foodie secrets – this recipe uses it as a base for a sweet marinade to make succulent roast duck



80 g, (pomegranate)

Freshly squeezed orange juice

¼ cup(s), (60ml)

Brown sugar

2 tbs

Ground cinnamon

2 tsp

Fresh ginger

2 tsp, fienly grated

Raw skinless trimmed duck

800 g, fat trimmed, (2x1.6kg whole ducks,)

Reduced fat oil spread

2 tsp

Brown onion

1 medium, chopped


2 clove(s), chopped

Fresh ginger

20 g, chopped

Star anise

1 individual

Orange rind

10 g

Red wine

60 ml

Chicken stock

½ cup(s), (125ml)


  1. Combine 14 cup (60ml) pomegranate molasses, orange juice, sugar, cinnamon and ginger in a medium bowl.
  2. Preheat oven to 200°C or 180°C fan- forced. Remove and discard necks, then rinse ducks under cold water. Pat dry inside and out. Tuck wings under body and tie legs together with kitchen string.
  3. Place ducks on an oiled wire rack in a large, shallow, flameproof baking dish. Brush with pomegranate mixture, then bake, brushing with pomegranate mixture every 15 minutes, for 1 hour 20 minutes or until golden and cooked.
  4. Meanwhile, heat canola spread in a small saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add extra ginger, star anise, rind, wine, remaining pomegranate molasses, stock and bring to the boil. Reduce heat to low and simmer for 5–7 minutes or until reduced by half. Cut each duck into four portions and serve with pomegranate sauce.


SERVING SUGGESTION: Rice and pumpkin salad made with 1½ cups (255g) cooked brown rice, ¼ cup (35g) dried sweetened cranberries, 400g roasted pumpkin pieces and 50g baby spinach leaves drizzled with 1 tbs olive oil and 2 tbs red wine vinegar.TIP: Pomegranate molasses is available from delicatessens and specialty grocery stores.