December 21, 2012

Cardamom Rubbed Duck with Pomegranate Sauce

1 5 lb duck

for the dry rub:
zest of one lemon
1 tablespoon cardamom
1 1/2 tablespoons salt
1/2 tablespoon freshly ground black pepper

for the sauce:
1 small onion, diced
1/2 tablespoon red pepper flakes
3 cups pomegranate arils
1/2 cup duck or chicken stock
olive oil or rendered duck fat

Preheat oven to 325. Whisk together the rub the dry rub into the skin of the duck. Refrigerate 1 to 2 hours. Reduce heat to 325. Place the duck on a roasting rack on a roasting pan and roast for 2 hours or until cooked though.

Heat the oil or fat in a saucepan and saute the onions and red pepper flakes until the onions are translucent. Add the stock and 2 cups the pomegranate arils. Reduce the heat and simmer until the sauce thickens. Stir in the remaining arils. Drizzle over roasted duck.

My thoughts:
This is a really simple yet festive dish. Perfect for a small holiday gathering.

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