Pomegranate Duck is a great answer for the holiday table host who doesn’t want weeks of tons of leftovers. I like turkey sandwiches as much as the next person, but at this age, I have eaten my share. Duck is a wonderful alternative for the too-big turkey.
Just the Right Size
I developed this recipe in the style of Peking Duck which has a lovely crisp skin. However, not everyone is thrilled with seeing a nude, draining duck in their fridge over the course of a couple days. This recipe requires glazing and overnight drying in the refrigerator. The skin is not quite as crispy, but still delicious.
The cornstarch glaze functions to seal the duck skin, keeping it juicy. Draining the duck is also important so that the skin isn’t soggy. Once the duck has drained overnight, you will need to glaze the duck one more time before roasting.
Trussing the duck before roasting is another important detail for a nice presentation. I will admit, the trussing photos were not very pretty. But the task of trussing is not difficult. As long as the wings are tied behind the spine and the legs are tied together, the duck should keep a nice shape.
A Delicious Sauce
The sauce for Pomegranate Duck is my favorite part. A little sweet, a little smoky, pomegranate juice and maple syrup seem to naturally go together.
The rich flavor of the duck meat requires few other rich side dishes. An easy salad or some roasted potatoes are all you need as accompaniments. A nice Cabernet or tempranillo would complete your table.
Don’t forget to check your supermarket for duck when you are doing your holiday grocery shopping. Pomegranate Duck with a green salad is our new favorite holiday meal. It might just hit the spot for your family gathering as well!
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