Roast Duck With Pomegranate And Red Onion Sambal Recipe

A delicious roast duck recipe that's easy to follow


  • 1 PnP Stuffed Duck
  • Zest from 1 orange
  • Salt and milled pepper
  • 1 Tbsp (15ml) fresh rosemary, chopped
  • 1 tsp (5ml) ground cumin
  • 1 Tbsp (15ml) PnP olive oil

Pomegranate and red onion sambal:

  • 1 red onion, thinly sliced
  • 1 tsp (5ml) PnP castor sugar
  • 1 garlic clove, crushed
  • 1/2 Tbsp (7.5ml) sumac
  • Pinch salt
  • 3 Tbsp (45ml) PnP olive oil
  • 2 Tbsp (30ml) PnP red wine vinegar
  • 1 tsp (5ml) honey
  • 1/3 cup (80ml) fresh parsley, finely chopped
  • 1/3 cup (80ml) fresh coriander, finely chopped
  • 1/3 cup (80ml) fresh mint, finely chopped
  • 1/3 cup (80ml) fresh pomegranate rubies
  • 50g PnP walnuts, toasted and crushed


  1. Preheat oven to 180 degrees centigrade
  2. Remove all outer packaging from duck
  3. Mix orange zest, seasoning, rosemary, cumin and olive oil together. Rub the mixture all over the duck.
  4. Place duck on a rack in a baking tray in the centre of the oven. Bake for 2 ½ hours, turning 3 times. Remove from oven and allow to rest for 20 minutes.


  1. Toss onion, sugar, garlic, sumac and red wine vinegar and leave in a bowl to stand for 30 minutes.
  2. Add oil and honey and toss to combine, let sit for 5 minutes.
  3. Serve tossed with parsley, coriander, mint and pomegranate seeds and walnuts. Serve spooned all over the duck with a few extra sprigs of herbs for serving.
Recipe supplied by Pick 'n Pay

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