Roast duck with spices

The crispy duck with Chinese pancakes and a load of spices by Sabrina Ghayour from the book ‘Sirocco’ always makes your day. This version includes pomegranate. Not exactly Chinese, but an incredibly good sweet-and-savoury combination.

Method

Preheat the oven to 190 °C. Line a large baking tray with baking paper. Place the duck on the baking tray. Mix the ground coriander with the ground cumin, ground cinnamon, sumac, ground turmeric and garlic granules in a bowl. Rub this thoroughly all over the duck until you have used up the spice mixture. Sprinkle generously with salt. Roast in the oven for 2.5 hours without basting the duck in the meantime, as the skin should remain as dry and crispy as possible.

Meanwhile, cut the cucumber into julienne strips. Discard most of the green part of the spring onion, halve the white part and cut lengthwise into thin strips. After 2.5 hours, increase the oven temperature to 220 °C and roast the duck for another twenty minutes. Mix the pomegranate molasses with the clear honey in a small pan over low heat and cook until it starts to bubble. Remove the pan from the heat, stir well and set aside.

Remove the duck from the oven, cover loosely with aluminium foil and leave to rest for ten minutes. Meanwhile, heat the pancakes as indicated on the packaging.

Serving

Place all the components (the sauce, spring onion, cucumber, pomegranate seeds and pancakes) on separate plates and shred the duck at the table using two forks. Fill a pancake with some duck and crispy skin, some strips of spring onion and cucumber, a few pomegranate seeds, drizzle generously with sauce and roll up the pancake.

Sirocco
Sabrina Ghayour
€ 24,95
Good Cook