Spice-roasted
duck with gs
SERVES 4 // PREP TIME 20 MINS // COOK 2 HRS 30 MINS
Duck is the ideal main attraction for a smaller
Christmas gathering, particularly when
spiced and paired with lush summer figs.
2 red onions, thinly sliced
1 duck (about 2.2kg)
500 ml (2 cups) pomegranate
juice
2 tbsp caster sugar
4-6 figs, halved lengthways
1 tsp olive oil
Salad of purslane (see note)
or wild rocket, plus extra
purslane leaves, to serve
SPICE POWDER
1 tsp fennel seeds
⁄ cinnamon quill
10 black peppercorns
4 cloves
Pinch of finely
grated nutmeg
1 For spice powder, dry-roast
spices in a small frying pan
over low heat until fragrant
(10 seconds; see cook’s notes
p176), then finely grind with
a mortar and pestle. Stir
through 1 tsp salt flakes.
2 Preheat oven to 175°C. Place
onion in a roasting pan, top with
duck and drizzle with oil, then
sprinkle over spice powder to
taste (you may not need it all).
Add 125ml water to pan, then
roast duck, topping up water to
prevent pan from burning, until
duck is tender (2-2⁄ hours).
Set duck aside to rest.
3 Meanwhile, 30 minutes before
duck has finished cooking,
simmer pomegranate juice in
a saucepan over medium heat
until reduced by two-thirds
(20 minutes). Stir through sugar,
then pour over onions and figs
in roasting pan and bake until
tender (10 minutes).
4 Transfer duck to a platter
with figs (and onion, optional).
Serve with pan juices and extra
purslane, with salad on the side.
Note Purslane is available from
select greengrocers and may
need to be ordered ahead.
Duck Large bowl
from Dinosaur
Designs. Salt dish
and platter, both from
Mud Australia. All
other props stylist’s
own. Stockists p176.