Festive duck with raspberry & thyme served with pomegranate sauce
Serves: 4-6 | Prepartion: 30mins | Cooking: 1hr 45mins
1 Tasman Luv-a-Duck whole duck 1.9kg
3 tbsp flaked sea salt
3 sprigs thyme, leaves removed
4 fresh raspberries
1 tsp Golden Grange extra virgin olive oil
black pepper, cracked
1 cup Luv-a-Duck Duck Stock
1 cup pomegranate juice
2 tbsp Vin Cotto (substitute: a nice concentrated, aged balsamic vinegar)
¼ cup fresh raspberries
2 tsp cornflour
1 tbsp water
1 pomegranate, seeds removed
1/2 cup fresh raspberries
- Preheat oven to 190ºC.
- Rinse duck well under running water. Drain well and pat completely dry inside and out. Place duck on the roasting rack.
- Combine the flaked salt, thyme leaves, raspberries, 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.
- Place the roasting rack in the pan and roast the duck in the pre-heated oven at 180ºC for 40 minutes per kilogram. Until the duck is golden and juices run clear when tested. Remove duck from oven and allow to rest for 10-15 minutes.
Place the duck stock, pomegranate juice, Vin Cotto and fresh raspberries into a medium saucepan and heat over a medium heat for 3-4 minutes. Stir in the combined cornflour and water and heat stirring until liquid boils and thickens.
Sprinkle the half pomegranate seeds on the base of a large serving platter, place the roasted duck in the centre and garnish with the remaining seeds and raspberries. Serve hot with traditional roasted vegetables and raspberry and pomegranate sauce.
Recipe courtesy of Luv-A-Duck