Cherry Pomegranate Duck Recipe

Prep and score

Preheat oven to 400°F (200°C). Pat the duck halves dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat (especially over the breasts). This helps render fat.

Season both sides of the duck liberally with kosher salt, black pepper, and garlic powder. Rub olive oil over the skin to help even browning.

Place duck halves, skin-side up, on a wire rack set inside a rimmed baking sheet or roasting pan to collect rendered fat. Roast at 400°F (200°C) for 25 minutes to start rendering the fat.

Make glaze

While duck begins roasting, combine pomegranate molasses, honey, balsamic vinegar, fresh lemon juice, lemon zest, minced shallot, soy sauce, and freshly ground pepper in a small saucepan. Warm over low heat until honey dissolves and shallot softens, about 4–5 minutes. Do not boil hard; you want a glossy, pourable glaze. Taste and adjust: add a little more lemon if you want brighter acidity, or a touch more honey if you want sweeter.

Reserve about 2–3 tablespoons of glaze for finishing. Keep the rest warm, or cool and reheat briefly before applying to the duck.

After the initial 25 minutes at 400°F, reduce oven temperature to 375°F (190°C). Carefully brush a generous layer of the warm pomegranate-honey glaze over the duck skin.

Return the duck to the oven and roast for another 25–35 minutes, basting with glaze every 8–10 minutes, until the skin is deep brown and crisp and an instant-read thermometer inserted into the thickest part of the thigh reads 165–170°F (74–77°C). Total roast time will be about 50–60 minutes depending on size.

If the glaze darkens too quickly, tent the duck loosely with foil to prevent burning while allowing internal temperature to reach target.

When the duck is done, remove from oven and let rest for 10 minutes on the rack so juices redistribute.

Cook cherries

While the duck rests, heat a small skillet over medium heat and melt the unsalted butter. Add the pitted, halved cherries and sauté 2–3 minutes until they begin to soften and release juices. Add 2 tablespoons of the warm pomegranate glaze and a splash (about 1 tbs) of white wine or chicken stock; simmer 1–2 minutes to combine and slightly thicken. If desired, add the optional cornstarch slurry 1/2 teaspoon at a time to reach a glossy sauce consistency. Remove from heat.

Stir in chopped thyme, parsley, and optional mint. Adjust seasoning with a pinch of coarse sea salt and a twist of black pepper. Keep warm.

Slice or pull the rested duck halves into portions. Spoon the warm cherry-pomegranate sauce over the duck and brush with the reserved glaze. Sprinkle the finishing fresh herbs evenly over the top.

Serve immediately, with any accumulated pan juices strained and served alongside if desired.