AZ Cookbook - A food blog with delicious recipes
My Book
A food blog with delicious recipes and stories
Roast Duck with Pomegranate-Honey-Orange Glaze

Roasted Duck

I’d had my eyes on Martha Stewart’s roasted duck recipe for the longest time and finally had a chance to make it this Sunday. It turned out great and looking exactly as it looked in Martha Stewart’s book where I got the recipe. And it was super delicious! The duck roasted slowly in the oven with its fat slowly rendering and flavoring the meat and yielding a crisp skin. When it was cooked, I glazed it with a sweet and tangy sauce made with pomegranate molasses, honey and orange juice – roasted the bird some more until it was golden and shining and calling our names. Then I caramelized lemon and orange slices in some of the sweet and tangy sauce and served them with the duck to squeeze onto. Delicious! Try it too.

Happy Thanksgiving! Have a wonderful day celebrating!

Roasted Duck

Glazed with pomegranate molasses, honey and orange juice – this duck is delicious!

Roasted Duck

Roast Duck with Pomegranate-Honey-Orange Glaze

From “Martha Stewart’s Cooking School”

Serves 2 to 3

For Duck:
1 whole Pekin duck (5 1/2 – 6 pounds)
Coarse salt and freshly ground black pepper

For Glaze:
1/4 cup mild-flavored honey
1/4 cup pomegranate paste/molasses (narsharab in Azerbaijan)
2 tablespoons fresh orange juice

For Garnish:
1 orange and 1 lemon, each cut into eigths
Flat-leaf parsley sprigs (optional)


Prepare duck: Heat oven to 300F (150C). Remove neck, heart, gizzards, and any excess fat from cavity and cut away excess skin from the neck area. Rinse duck under cold water and dry thoroughly inside and out. With a very sharp knife, score the skin over the breast in a crosshatch pattern. Cut diagonally into the skin, making sure not to cut into the flesh. Prick the skin with the tip of the knife all over, especially in the fattiest areas (this will ensure the best rendering for crisp skin). Season with salt and pepper inside and out. Tie legs together with kitchen twine and fold wing tips behind duck’s back.

Preparing Duck for Roasting

Roast: Place duck breast side up on a V-shaped rack set in a deep roasting pan and roast 1 hour. Remove duck and prick the skin over the breast and the fatty deposits around the thigh area with a sharp knife, then turn it over, so breast side is down, and roast for 1 hour more, spooning fat out of pan as needed. Turn duck over again and prick skin in any spots that aren’t rendering as quickly as others, then roast another hour. Prick the skin, turn breast side down, and roast until almost all of the fat has rendered from under skin and duck is cooked through, about 1 hour more. (Total roasting time should be about 4 hours.)

Roast Duck

Meanwhile, make glaze: Combine honey, pomegranate paste, and orange juice in a small saucepan and bring to a boil. Reduce to a simmer, and cook until thick and syrupy, about 5 minutes.

Glaze duck and crisp skin: Once duck has finished cooking, increase oven temperature to 400F (205C), turn duck breast side up, and roast 10 minutes. Brush with some of the glaze, and continue to roast until the skin is golden brown and crisp, about 5  minutes more (keep a careful eye through this step because the sugar in the glaze can burn quickly). Let the duck rest for 10 minutes.

Caramelize fruit: Heat a skillet over medium-high heat. Brush orange and lemon wedges with some of the remaining glaze and cook until caramelized, about 3 minutes per cut side.

Serve: Transfer duck to a platter and surround with caramelized fruit (for squeezing over the duck). Garnish with parsley, if desired.

Roast Duck


  • “Oreshki” Walnut Cookies with Dulce de Leche
    March 6, 2015
    "Oreshki" Walnut Cookies with Dulce de Leche
    Meet some of the most unique cookies that hail from my childhood—walnut-shaped cookies called oreshki. Oreshki means “nuts” in Russian. In this particular case, it means “walnuts.” How are these cookies and my childhood related? Well, long ago, when I was much younger and growing up in Azerbaijan, the country was part of the Soviet Union. Which means that I,...
  • Links to Reads: February 2015
    March 4, 2015
    Links to Reads: February 2015
    Time for the February Links to Reads.  Here are some of the share-worthy articles I read this past month. Enjoy! * Natural? Organic? Free-range? What do these mean? * Visual feast: If the world’s major cities were made of food. * About shark finning bans. Do they work? * The chicken was first domesticated for cockfighting not food....
  • Easy Homemade Dulce De Leche
    February 25, 2015
    Easy Homemade Dulce De Leche
    Years ago, when I first heard the term dulce de leche in America, it struck me as fancy and I didn’t quite know what it was. Candy made of milk, or sweet made of milk, as the translation goes. Hmm. Until I found out it was nothing more than what we called “cooked or boiled condensed milk” back in Azerbaijan,...
  • The Perfect Lemon Tart
    February 17, 2015
    The Perfect Lemon Tart
    If you’ve seen my About Me page, you’ve probably noticed me beaming with happiness over a tart, looking like I am teasing you guys. That, my friends, is the perfect lemon tart. Big time teaser. I baked it for a photo shoot 4 years ago and had been procrastinating posting the recipe on the blog for the longest time. Until....
  • Garlicky Beet Salad with Yogurt and Walnuts
    February 13, 2015
    Garlicky Beet Salad with Yogurt and Walnuts
    Tell me what comes to your mind when you read the blog title? Let me guess. Perhaps, just like me, you think it sounds super duper healthy? Am I right or am I right? I think I am right. Health on a plate, literally. Beets, garlic, plain yogurt, walnuts. Each ingredient in this salad I’ll write about speaks of nutrition...
  • Links to Reads: January 2015
    February 3, 2015
    Links to Reads: January 2015
    February is here. I am a bit late with previous month’s Links to Reads, but better late than never. Here’s a selection of some of the interesting articles I read in January. Enjoy! * What type to use? How’s and why’s of cooking oils. * Burying fig trees? Yes. It is a curious Italian tradition. * United Nations goes United...
  • Just Cookie Dough
    January 29, 2015
    Just Cookie Dough
    Recently I was contacted by Hampton Creek about possibly willing to try one of their  products—Just Chocolate Chip Cookie Dough. I agreed as I am always curious about all-natural products. Plus, I knew the kids would be happy about their favorite thing on Earth—chocolate chip cookies. I received the cookie dough nicely, professionally packaged in a big ice box. The...
  • My Cookbook Won!
    January 25, 2015
    My Cookbook Won!
    Dear readers. What you’ve just read in that picture is what I’ve been trying to wrap my head around ever since I received the notification email a few days ago.  My cookbook, “Pomegranates & Saffron: A Culinary Journey to Azerbaijan,” has been named the W-I-N-N-E-R in the Eastern European cuisine category among the books published in the U.S. I read...
Page 100 of 256« First...10...99100101102...110...Last »