Maple Leaf Farms Halal Whole Duck, 5 lb avg

Authentic Recipe: Fırında Ördek (Oven-Roasted Duck with Pomegranate Molasses)

Whole duck rubbed with spices, slow-roasted until the skin is crisp, and glazed with tangy pomegranate molasses (nar ekşisi) — a festive Turkish-style centerpiece.

Serves: 4 | Prep: 20 min | Cook: 2 hr 30 min

Ingredients

• 1 whole duck (about 5 lb), fully thawed
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 orange, quartered
• 1 onion, quartered
• 4 garlic cloves
• 3 tbsp pomegranate molasses (nar ekşisi)
• 1 tbsp honey

Instructions

1. Thaw the duck in the fridge for 1–2 days. Remove the giblets and pat very dry.
2. Prick the skin all over (not the meat) and rub with salt, pepper, paprika and cumin.
3. Stuff the cavity with the orange, onion and garlic.
4. Roast breast-side up on a rack at 325°F (160°C) for 2 hours, draining the fat every 30 minutes.
5. Mix the pomegranate molasses and honey, brush over the duck and roast at 425°F (220°C) for 15–20 minutes until glossy and crisp (165°F / 74°C in the thigh).
6. Rest for 15 minutes before carving.

Tips

• Save the rendered duck fat for roasting potatoes.
• Serve with iç pilav (spiced rice with currants and pine nuts).

Turkish-style home recipe, written by Shopping Halal.