An easy roast duck with crispy skin rubbed with Christmas inspired spices and accompanied with a light Apple Cider Drizzle. Easy to make, easy on the wallet, and a fabulous centrepiece for any festive gathering. Unlike other poultry, duck reheats really well - it remains juicy and the skin crisps up wonderfully as well. So this recipe is great to make ahead.
1. You can use a smaller or larger duck. Just adjust the cooking times based on the weight. The roasting time is 40 minutes per 1 kg / 20 minutes per pound. Roast at 210C/410F for the first 20 minutes (to get the skin crisp), then turn down to 180C/350F.
2. You can substitute with salted butter, or margarine. If using salted butter or margarine, reduce the salt in the spice rub to about 3/4 tbsp.
3. Apple cider vinegar can be found in the vinegar and oil section of supermarkets. It is not more expensive than other vinegars. It is less sharp than normal white vinegar.
4. An easy way to extract pomegranate seeds is to hold a pomegranate with the cut side against your fingers (splayed), then smack the pomegranate with a wooden spoon over the duck. The seeds with pop out easily.
5. Duck reheats extremely well, maintaining is juiciness and the skin crisps up well too. To reheat a whole duck, bring it to room temperature then bake in a 180C/350F oven for 20 minutes.
6. This recipe serves 10 as part of multi course meal.
7. The nutrition analysis assumes this serves 10 and does not take into account that most of the fat renders out so you don't actually consume it (the fat accounts for most of the calories). If this is part of a large multi course meal, it will feed around 15 people because duck is so rich, you do not need much.