80 g, (pomegranate)
Freshly squeezed orange juice
¼ cup(s), (60ml)
2 tsp, fienly grated
Raw skinless trimmed duck
800 g, fat trimmed, (2x1.6kg whole ducks,)
Reduced fat oil spread
1 medium, chopped
2 clove(s), chopped
20 g, chopped
½ cup(s), (125ml)
- Combine 14 cup (60ml) pomegranate molasses, orange juice, sugar, cinnamon and ginger in a medium bowl.
- 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.
- 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.
- 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.