Ingredients
14 total- 1 2kg whole duck
- 1.5 tsp of salt
- 6 garlic cloves, plus 1 bashed
- 4 clementines, halved, plus 2 zested and juiced
- 3 small red onions, halved
- 2 rosemary sprigs
- 3 tbsp of pomegranate molasses
- 6 tbsp of olive oil
- 1 tbsp of honey
- 3 medium sweet potatoes
- 1 knob of of butter, to serve
- 600 g of cavolo nero, leaves stripped
- 1 pinch of of chilli flakes
- 1 pomegranate, broken into chunks
Method
8 stepsStep 1
Pat the duck dry, salt inside and out, wrap and chill overnight.
Step 2
Remove the duck from the fridge 30 mins-1 hr before cooking. Preheat the oven to 220°C/200°C fan/gas 7.
Step 3
Stuff the duck with 2 garlic cloves, 2 clementines, 1 onion and the rosemary. Place breast-side down in a roasting tin, pour over 800ml boiling water and roast for 30 mins.
Step 4
Meanwhile, in a bowl, whisk together the pomegranate molasses, 1 tbsp olive oil, clementine zest and juice and the honey for the glaze until combined.
Step 5
Remove the duck, ladle off excess fat and discard. Lower the oven to 150°C/130°C fan/gas 2, turn the duck breast-side up and pour over the glaze. Add the remaining garlic, citrus and onions to the tin, cut-side down. Cook for 2 hrs, basting (add a little water if dry), or until tender.
Step 6
Meanwhile, prick the potatoes; rub with 3 tbsp oil and salt. Bake for 1 hr 30 mins; slice, season and add butter.
Step 7
Blanch the cavolo nero for 2 mins; drain. Sizzle 1-2 tbsp oil, the garlic and chilli in a pan; add the cavolo nero for 3 mins.
Step 8
Plate up the duck with the citrus, onions, pomegranate and pan juices.