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Rum-and-Pomegranate Glazed Roast Duck
KATIE AT THE KITCHEN DOOR26Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. duck
- 1 Tbsp. coarse sea salt
- 1 Tbsp. rosemary (finely chopped, + 3 whole sprigs rosemary)
- 1 tsp. freshly ground black pepper
- 1 orange (zest of, finely grated)
- 1 Orange (juice from)
- 2 cups pomegranate juice
- 1/2 cup spiced rum (Captain Morgan Original)
- glaze (pomegranate-rum, see below)
- 1/2 cup drippings
- 1/2 cup spiced rum (Captain Morgan Original)
- 1/4 cup pomegranate molasses
- 1/2 Orange (juice from)
- 1 baguette (large, cut into 1/2 inch cubes)
- 3 Tbsp. olive oil
- 1/4 lb. pancetta (cut into 1/4 inch cubes)
- 1 onion (large, peeled and diced)
- 2 Honeycrisp apples (cored and cut into 1/4 inch cubes)
- 1 1/2 cups roasted chestnuts
- 1 Tbsp. fresh rosemary (minced)
- salt
- freshly ground black pepper
- 2 eggs
- 3/4 cup chicken stock
- 1/4 cup spiced rum (Captain Morgan Original)
- 1 pomegranate (seeds from)
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