1 Whole Luv-a-Duck, Duck
1 tblsp flaked Sea Salt
3 sprigs thyme, leaves removed
4 fresh raspberries
1 tsp oil
Cracked black pepper
Sauce
1 cup Luv-a-Duck, Duck Stock
1 cup pomegranate juice
2 tblsp vincotto
¼ cup fresh raspberries
2 tsp cornflour
1 tblsp water
Garnish
1 pomegranate, seeds removed
½ cup fresh raspberries
Sauce
Place the duck stock, pomegranate juice, vincotto and fresh raspberries into a medium saucepan and heat over a medium heat 3-4 minutes. Stir in the combined cornflour and water and heat stirring until liquid boils and thickens.
To Serve
Sprinkle the half pomegranate seeds on the base of a large serving platter, place the roasted duck in the centre and garnish with the remaining seeds and raspberries. Serve hot with traditional roasted vegetables and raspberry and pomegranate sauce.
As seen on Recipe Yum website.
If your busy during the festive season cook duck prior and re-heat in a hot oven 200°c for 20-30 minutes this will warm the duck through and re-crisp the skin.
If pomegranates are not available replace them with cranberries, cherries or blueberries.