-
1
Heat the oven to 425F.
-
2
Wash the duck and thoroughly dry it.
-
3
Cut off the end bits of the wing and remove the excess fat from the cavity.
-
4
Place the duck, breast-up, on a roasting rack in a tin and with a sharp knife make a very shallow slit diagonally through the breast skin on both sides and pierce the skin of the legs.
-
5
This helps the fat to drain better.
-
6
Sprinkle with salt and pepper and let it stand in room temperature for 2 hours before cooking.
-
7
Peel and finely chop the onion.
-
8
Grind the walnuts in a food processor.
-
9
Pour the honey all over the duck and place it in the middle of the oven, breast-up; roast for 30 minutes.
-
10
Remove from the oven and turn the duck over, breast-down, and discard the fat that has collected in the tin.
-
11
Return to the oven and roast for a further 30 minutes.
-
12
Repeat the procedure; remove from the oven, turn the duck on its back, discard the fat and return to the oven; reduce the temperature to 350F and roast for 1 1/2 hours.
-
13
To check whether the duck is ready or not, poke a skewer into the thickest part of the leg: the juices should run clear.
-
14
Whilst the duck is cooking, prepare the sauce.
-
15
In a heavy-based saucepan heat the oil and fry the onion to golden, add the ground walnuts, stir, and fry for a couple of minutes; add the chicken stock, the pomegranate syrup and the sugar, stir well, reduce the heat and simmer for 40-45 minutes.
-
16
The sauce should be thick and practically black.
-
17
Check the seasoning; add more sugar if you prefer it sweeter or add more pomegranate sugar for a sharper taste.
-
18
Take the duck out of the oven 15 minutes before serving to allow it to rest.
-
19
Cut the legs from the hip joint and the breast into halves across the wishbone.
-
20
Arrange the pieces in a shallow serving dish, garnish with fresh mint or parsley.
-
21
Serve the sauce in a bowl.
