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Za'atar and Pomegranate Molasses Roasted Duck

by Christine Tura on December 10, 2016

Give your holiday a boost with this Za'atar and Pomegranate Molasses Roasted Duck. Its delectable flavors that you just irresistible you'll surely love it too!



  • 2 (5 to 5 1/2 pound) ducks
  • 6 cups chicken broth/stock
  • 1 tablespoon kosher salt

The Spice Paste

  • 1/4 cup Za'atar Spice
  • 2 teaspoons garlic, minced
  • zest of 1 large orange (or 2 small clementines or mandarins)
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • several grinds pepper

The Glaze

  • 1/2 cup pomegranate molasses
  • juice of 1 orange (or the 2 smaller varieties)
  • 1 tablespoon honey
  • 1 teaspoon garlic, minced



Simmer the Duck (from Ina Garten's Roasted Duck)

  1. Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
  2. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
  3. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain.
  4. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Roast the Duck

  1. Preheat oven to 475 degrees (450 convection). Combine ingredients for the spice paste in one prep bowl, and the ingredients for the glaze in another bowl.
  2. When ducks are simmered and thoroughly dried, rub them all over with the spice paste. Place them in the roasting pan(s), and into the hot oven.
  3. After about 10 minutes, brush the ducks all over with the glaze. Be generous. Repeat every 8 to 10 minutes until your desired internal temperature is reached.
  4. Remove from the oven. Brush on any remaining glaze. Cover with foil for about 15-20 minutes before serving to allow the ducks to absorb all the juices.


Click here to buy Za'atar spice blend and other herbs and spices


Source: BeyondMereSustenance


Photo Credit to: BeyondMereSustenance