Ingredients

The following ingredients have 10 Servings
  • 1 whole duck ((around 2 - 2.5 kg) (if frozen, it must be thawed) (Note 1))
  • 1 onion ((brown, yellow or white), unpeeled and quartered)
  • 1 cup water
  • 1 whole head of garlic (, cut in half horizontally)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cinnamon powder
  • 1 tsp All Spice powder
  • 1 tbsp salt
  • 10 grinds black pepper
  • 1 1/2 tbsp unsalted butter (, softened (Note 2))
  • 1 cup chicken broth/stock ((or duck broth, which is better but more expensive and harder to find))
  • 1/4 cup apple cider vinegar ((Note 3))
  • 1/2 cup apple juice
  • Salt and pepper
  • Few handfuls of rocket / arugula leaves
  • 1 pomegranate (, halved)

Instruction

  • Preheat oven to 210C/410C.
  • Place the onion, garlic and water in a baking dish, then place a rack on top.
  • Rinse the duck under water, including inside the cavity. Use paper towels to pat dry. Or, if you have the foresight, rinse it the night before and leave it in the fridge overnight, uncovered, to dry out.
  • Place the Spice Rub in a small bowl and mix to combine.
  • Slather the Spice Rub all over the skin of the duck (not inside). Use most of it on the top and sides.
  • Place duck on the rack and put in the oven. Roast for 20 minutes, then turn down the oven to 180C/350F. The total roasting time (including the initial 20 minutes) should be 40 minutes per 1 kg / 20 minutes per 1 lb of duck.
  • To check if it is done, insert a skewer into the part where the leg meets the breast. If the juice runs clear, it is ready.
  • Remove duck from the oven. Remove duck from the baking tray, loosely cover with foil and let it rest for 20 minutes.
  • Place on a bed of rocket/arugula lettuce. Scatter with pomegranate seeds (Note 4) and serve with the Apple Cider Drizzle on the side.