November 18, 2016 by dgarnett2013
Spice-Roasted Duck: Sirocco by Sabrina Ghayour
Serves 4 – 6
- 1 whole duck, about 2 – 2.5kg
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp sumac
- 1 tsp turmeric
- 1 tsp garlic granules
- 1 cucumber
- 2 bunches of spring onions
- 400ml pomegranate molasses – 200ml is actually plenty
- 100ml clear honey – 50g is actually enough
- 24 Chinese pancakes
- 400g pomegranate seeds
- sea salt flakes
Preheat the oven to 190℃. Line a large baking tray with baking paper.
Place the duck on the prepared baking try.
Combine all the dry spices and garlic granules in a bowl, then rub the mixture all over both sides of the duck, inside the cavity and all over the wings and legs until the dry-spice mixture is used up. Season well with salt.
Roast for 2½hours. Do not baste the duck during this time as you want to keep the skin as dry and crisp as possible.
Meanwhile, cut the cucumbers into long, thin strips that are the length of a matchstick and whit a thickness of about 7mm.
Discard the majority of the green ends of the spring onions, then halve the white parts and slice as thinly lengthways until you have lots of thin, matchstick sized strips.
After the cooking time has elapsed, increase the oven temperature to 220℃, and cook the duck for a further 20 mins.
In a small saucepan set over a gentle heat, combine the pomegranate molasses with the clear honey until the mixture begins to bubble, then take the pan off the heat, stir well and set aside.
Remove the duck from the oven, cover it loosely with a sheet of kitchen foil and allow to rest for 10 mins. Meanwhile heat the pancakes on a dry frying pan.
To serve, plate up all the components separately, then, using 2 forks, shred the duck at the table.
To eat, fill a pancake wit some duck meat and crispy skin, some vegetable strips and a few pomegranate seeds, drizzle over a good helping of the sauce, roll up the pancake and enjoy.
Made the day Charlie dragged up in Rose’s uniform before school.