3 ducks
salt and pepper to taste
Glaze:
3 tablespoons of olive oil
1 tablespoon of fresh grated ginger
2 cloves of garlic minced
1/2 teaspoon of pomegranate molasses
1/4 cup of vinegar
2 tablespoons of honey
1 1/2 tablespoons of soy sauce
1 pinch of cinnamon
1 tablespoon of cornstarch
1/2 cup of water
1 (450g) can of pomegranate in syrup, drained and cut into thin slices
3 ducks
salt and pepper to taste
Glaze:
3 tablespoons of olive oil
1 tablespoon of fresh grated ginger
2 cloves of garlic minced
1/2 teaspoon of pomegranate molasses
1/4 cup of vinegar
2 tablespoons of honey
1 1/2 tablespoons of soy sauce
1 pinch of cinnamon
1 tablespoon of cornstarch
1/2 cup of water
1 (450g) can of pomegranate in syrup, drained and cut into thin slices
Cut the duck into pieces
If preferred, prepare one piece intact
Remove the breastbone and cut it in half lengthwise
Season with salt and pepper
Use the carcasses to make a broth
Place in oven preheated at 400°F for approximately 2 hours, or until the meat is tender, adding a little water to the roasting pan to prevent sticking
Remove from oven and place on a platter
Serve with pomegranate glaze
For the glaze, heat the olive oil in a saucepan and sauté the ginger and garlic for 2 minutes, stirring occasionally
Add the pomegranate molasses, vinegar, honey, soy sauce, cinnamon, and cornstarch dissolved in water
Cook, stirring constantly, until thickened and simmering
Remove from heat and add the pomegranate
Mix and pour over the ducks
Serves 6 to 8 people.
