Roast Duck with Clementine and Pomegranate Seeds


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A lovely festive roast duck flavoured with garlic and clementine. This was an all round winner in our house with it being devoured by all 🎉🎉The only mistake I made was not cooking two as one duck wasn’t quite enough for the four of us. I served this with a pea-shoot salad a baby hasselback potatoes which made it a really easy festive roast.

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Serves 3-4

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INGREDIENTS

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1 whole duck

2 clementines

3 cloves garlic

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Pea Shoots

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Dressing

1 clove crushed garlic

1 tablespoon Pomegranate molasses

Juice 1/2 clementine

1 tablespoon olive oil

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METHOD

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With a sharp knife prick the ducks skin all over and season generously. Squeeze one of the clementines into the cavity and throw the squeezed clementine in there too. Place the garlic in the cavity. Roast for 45-50 minutes at 220 degrees to really get it going and start rendering down the fat. Reduce the heat to 170 degrees and cook for another 1 hour 40 minutes until the duck is tender. Squeeze the other clementine over the duck 15 minutes before the end of cooking.

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Shake the dressing together in a jar.

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Drizzle the peashoots and duck with the dressing.

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I served this with Hasselback new potatoes.

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