Rum and Pomegranate Glazed Roast Duck

 


Rum-and-Pomegranate-Glazed-Roast-DuckIngredients

For the duck:

One 5-lb. whole duck
1 TBS coarse sea salt
1 TBS finely chopped rosemary + 3 whole sprigs rosemary
1 tsp freshly ground black pepper
zest of 1 orange, finely grated
juice from 1 orange
2 c. pomegranate juice
1/2 c. Captain Morgan Original Spiced Rum
pomegranate-rum glaze (see below)

For the glaze:

1/2 c. drippings
1/2 c. Captain Morgan Original Spiced Rum
1/4 c. pomegranate molasses
juice from 1/2 orange

Boozy Chestnut-Apple Stuffing:

1 large baguette, cut into 1/2 inch cubes
3 TBS olive oil
1/4 lb. pancetta, cut into 1/4 inch cubes
1 large onion, peeled and diced
2 honeycrisp apples, cored and cut into 1/4 inch cubes
1 1/2 c. roasted chestnuts
1 TBS minced fresh rosemary
salt and freshly ground black pepper
2 eggs
3/4 c. chicken stock
1/4 c. Captain Morgan Original Spiced Rum
seeds from 1 pomegranate