Pomegranate Duck - cooking recipe

Ingredients

1 (2 kg) duck
3 tablespoons pomegranate molasses
2 tablespoons cumquat marmalade or 2 tablespoons other marmalade
2 cloves garlic, crushed
1 orange, juice of
1 orange, zest of
1 lemon, juice of
1 lemon, zest of

Preparation

Cut the duck in half, through the backbone and breast, using kitchen sissors.
Mix the remaining ingredients together and marinate the duck for at least 2 hours.
Strain and reserve the marinade.
Pre-heat your oven to 170c and cook the duck for 1 1/2 hours.
Increase the oven temperature to 200c for a further 10 minutes or until the duck skin is crisp and brown.
Place the marinade in a small saucepan bring to the boil and cook over a high heat for about 10 minutes or until reduced by half.
Remove the duck and allow to rest for about 10 minutes before cutting the halves in half.
Serve with a little of the reduced marinade poured over.