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LAST UPDATED: 4 December, 2019 PUBLISHED: 15 December, 2015 BY: Tamara 35 Comments

Za’atar and Pomegranate Molasses Roasted Duck

This post may contain affiliate links, see my Privacy Policy and Disclosure Statement

Persian flavors sing in this tangy sweet-tart savory Persian-style roasted duck recipe. Za’atar and Pomegranate Molasses Roasted Duck is simmered, rubbed with za’atar spice paste, roasted in a hot oven, and glazed with a pomegranate orange honey sauce. It’s a show-stopper on your holiday table!

Za'atar and Pomegranate Molasses Roasted Duck garnished with orange slices, pomegranate arils on a white ceramic plate with carving knife.
May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope.

~~ Romans 15:13

Tamara Talks

A pic of the author Tamara.

‘Tis the season… May it be a peace-filled and joyful one spent with those you hold most dear. My husband and I will be on our way to Charlotte, North Carolina Saturday for an intimate gathering with our son Nils, daughter-in-love Jamie, and grandson Cade. Za’atar and Pomegranate Molasses Roasted Duck will be the centerpiece of our Christmas table.

In years past, we’ve been blessed to have most, if not all, of our 4 sons (and their significant others) around the Christmas table. Roasting duck can present logistical issues for home cooks, as 1 duck really only serves 2 people.

Cooking for 8 to 12 people (a typical Christmas dinner) equals 4 to 6 ducks! My 30″ range could not accommodate that number… hence I never have cooked duck for Christmas dinner.

Our smaller gathering this year provided the perfect opportunity to feature duck this year.  🙂 I am prepared with a Persian-style menu, and can’t wait to get started! I will bring 3 dishes to you between now and then, beginning with Za’atar and Pomegranate Molasses Roasted Duck. I will follow with a Zereshk (Barberry) and Pistachio Pilaf, and a Spinach and Persimmon Salad with Citrus Vinaigrette.

Persian Flavor Profile

This Persian-style roasted duck – and the recipes that follow – are based on the Persian flavor profile: Saffron, cinnamon, turmeric, mint, thyme, oregano, pistachios, pomegranates, citrus, zereshk (barberries), etc. 

My inspiration for Za’atar and Pomegranate Molasses Roasted Duck came to me in the international foods aisle at HEB in McAllen. I was looking for pomegranate molasses for a salad dressing recipe planned for Thanksgiving.

I have always had to “make” my own by simmering down a bottle of juice. Imagine my delight when I spotted it on the bottom shelf in the Persian section! I perused the rest of that section, and spotted a container of za’atar spice mix. I subsequently ended up playing around with wet and dry rubs, and then glazing during cooking to find the best combination.

I have used this combination on a small chicken cooked on the grill, cornish game hens roasted in my convection oven, and most recently, on the duck roasted in my oven which you see in the photo above.

Making Za’atar and Pomegranate Molasses Roasted Duck

Pomegranate Molasses Roasted Duck Ingredients


  • duck(s)
  • za’atar
  • garlic
  • oranges
  • olive oil
  • pomegranate molasses
  • honey

What is Za’atar?

I’d venture to guess you may not be familiar with za’atar? Za’atar is a generic name for a spice mixture used in Middle Eastern cooking. Though recipes will vary by region, it typically includes sesame seeds, thyme, oregano, sumac, and salt.

Check out this recipe for Homemade Za’atar. A commercially prepared za’atar (if you are fortunate enough to have a market with a variety of international foods) is a fine substitute for homemade.

Pomegranates and Pomegranate Molasses

Pomegranates seem to be synonymous with Persian cooking… at least in the mind of this American cook. The brilliantly red fruit make an appearance in so many Persian dishes – including the popular and widely known fesenjan – but they are also an important cultural symbol. See Why Iranian Lifestyle can’t be Without Pomegranate for more info…

The health benefits of pomegranates include (but are not limited to) an impressive amount of vitamins and minerals, low in calories, rich in fiber, and potent antioxidants. For more information see 12 Health Benefits of Pomegranates.

Pomegranate molasses is more widely available now than it was just a few years ago. If you can’t find it in your supermarket, you can order pomegranate molasses or make your own.

About Duck

One Duck does not go a long way! Most “experts” agree that one 5-5 1/2 pound duck serves 2-3 people… even with robust sides. So if you’re feeding 4, you really need two ducks.

The cavity of the duck is quite large, and the bird is bony. You don’t want to be short on roasted duck on Christmas Day!

While duck is considered “fatty,” it is considered a healthy food. Most of the fat is healthy fat (similar to olive oil), but about 1/3 of it is saturated. The meat itself is not high in fat.

Duck is high in protein, B12, omega fatty acids, and more. As a special occasion food, I would not hesitate to include it in a healthy diet…

I have been a fan of Food Network’s Ina Garten for many years. Her basic cooking techniques are so solid. I knew I wanted to incorporate Persian flavors, but I had no experience roasting a duck.

I looked to Ina Garten for her basic roasted duck recipe. Her Roast Duck recipe prep method yielded a golden, crispy skin, and moist and flavorful duck.

The duck goes into a hot oven, and is basted with a tangy, orange molasses pomegranate glaze. In 30 to 40 minutes, the duck should be golden, crispy, and cooked to an interior temperature of 160°.

Recommended temperatures can range from 145° to 180°.  😥 Duck is pretty forgiving, not drying out like chicken and turkey. We thought 160° made for a spectacular bird!

Cooking Steps

  1. Simmer the duck(s) in broth, pat dry, air dry.
  2. Make the rub then rub it into the skin.
  3. Place the duck in preheated (hot) oven.
  4. Make the pomegranate glaze, then begin basting periodically.
  5. Roast until desired temperature is reached.
  6. Garnish with pomegranate arils, orange slices, and fresh herbs as desired.

Tips and FAQ for Pomegranate Molasses Roasted Duck

I’m serving 4. How many ducks should I prepare? Given that a 5 pound duck feeds 2-3, you will need 2 ducks.

How much time should I allow start to finish? About 2 1/2 before carving and serving.

As mentioned above, the internal temperature recommendation for duck is 145° to 180°. Duck is fairly forgiving; I cook until an internal temperature of 160°.

Za'atar and Pomegranate Molasses Roasted Duck sliced on a plate with pistachio rice and a persimmon and strawberry salad on a white plate.

In planning my Christmas menu, and putting these recipes and posts together, keep in mind that I am not attempting to recreate an authentic Persian dish. Rather, I am using Persian flavors to bring you a new “twist” on a traditional holiday favorite.

I hope that you will consider Za’atar and Pomegranate Molasses Roasted Duck for your own holiday menu this year… and as you plan take time to enjoy the beauty of the season. Merry Christmas!

Tamara's signature
Yield: 4 servings

Za'atar and Pomegranate Molasses Roasted Duck

Za'atar and Pomegranate Molasses Roasted Duck

Persian flavors sing in this tangy sweet-tart savory glazed duck. The duck is simmered, rubbed with za'atar spice paste, roasted in a hot oven, and glazed with a pomegranate, orange, honey sauce. Delicious!

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 5 to 5 1/2 pound ducks
  • 6 cups chicken broth/stock
  • 1 tablespoon kosher salt

The Spice Paste

  • 1/4 cup za'atar (see notes)
  • 2 teaspoons garlic, minced
  • zest of 1 large orange, or 2 small clementines or mandarins
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • several grinds pepper

The Glaze

  • 1/2 cup pomegranate molasses
  • juice of 1 orange, or or 2 of the smaller varieties
  • 1 tablespoon honey
  • 1 teaspoon garlic, minced
  • * See Notes

Instructions

Simmer the Duck (from Ina Garten's Roasted Duck)

  1. Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
  2. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
  3. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain.
  4. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
  5. Read more at: Roast Duck
  1. Preheat oven to 475 degrees (450 convection). Combine ingredients for the spice paste in one prep bowl, and the ingredients for the glaze in another bowl.
  2. When ducks are simmered and thoroughly dried, rub them all over with the spice paste. Place them in the roasting pan(s), and into the hot oven.
  3. After about 10 minutes, brush the ducks all over with the glaze. Be generous. Repeat every 8 to 10 minutes until your desired internal temperature is reached.
  4. Remove from the oven. Brush on any remaining glaze. Cover with foil for about 15-20 minutes before serving to allow the ducks to absorb all the juices.
  5. Carve* and enjoy!

Notes

Za'atar spice mix is commercially available. You can also make your own with this recipe: Homemade Za'atar.br]

I love to roast using the convection setting on my oven. I drop the temperature 25 degrees, and roast for approximately 20% less time. You will want to use a thermometer to check for doneness as the cooking time varies with the oven and size of your ducks.

For help with carving those beautiful birds: How to Carve a Whole Duck.

Macronutrients are an approximation only from MyFitnessPal.com and a very rough estimate based on a 4 ounce boned serving. Don't worry about the holiday calories!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cortas Pomegranate Molasses, 10 oz
    Cortas Pomegranate Molasses, 10 oz
  • Za'atar Spice Blend
    Za'atar Spice Blend
  • DALSTRONG Slicing Carving Knife
    DALSTRONG Slicing Carving Knife

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 564 Total Fat: 33g Carbohydrates: 39g Protein: 28g
Nutrition is an approximation and for reference purposes only!
© Tamara Andersen
Cuisine: Persian

Christmas Menu Sides

Zereshk and Pistachio Pilaf

Zereshk and Pistachio Pilaf

Spinach and Persimmon Salad with Citrus Dressing

Spinach and Persimmon Salad with Citrus Dressing

Za'atar and Pomegranate Molasses Roasted Duck - Persian flavors provide an interesting and flavorful twist to a traditional holiday favorite!
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Filed Under: Global, Gluten Free Recipes, Holiday Recipes, Main Dishes, Other Proteins Recipes, Posts, Weekend and Entertaining, Winter

« Chicken, Roasted Broccoli, and Bleu Cheese Penne
Persian-Inspired Pistachio Pilaf (Christmas Menu Part II) »

Comments

  1. Lee says

    3 March, 2019 at 9:03 am

    Hello fellow McAllenite! I'm also in McAllen. Tamara, I made your recipe for Christmas Eve and it was awesome! My husband is Persian so I included Albalou Pollo which is rice with sour cherries. I am always shopping at HEB on Trenton, so maybe I will see you there!
    Reply
    • Tamara says

      3 March, 2019 at 9:05 am

      How exciting! I have had one or two comments from people in south Texas, but never McAllen! I'm so glad you like the recipe, and wouldn't it be awesome to meet up. :-)
      Reply
      • Lee says

        3 March, 2019 at 1:36 pm

        Great! I am always looking for new friends who enjoy cooking and eating! I would like to incorporate more fusion styled recipes. Are you familiar with the Persian recipe " Fessenjan"? It is a sauce made with ground walnuts, pomegranate molasses, and chicken (or duck!). I think it would be interesting to make Mexican Mole with pomegranate molasses. My email is [email protected]
        Reply
        • Tamara says

          4 March, 2019 at 10:40 am

          Yes, we love fesenjan, and I've made it at home. I cook with pomegranate molasses regularly, and I think it would work really well in mole. I'll put that on my "list" of ideas to explore!
          Reply
  2. Jayne says

    17 January, 2016 at 8:09 pm

    This looks sensational - for any time of the year I think!
    Reply
    • Tamara says

      19 January, 2016 at 8:12 am

      Thanks Jayne! It really is a delicious way to prepare poultry...
      Reply
  3. Dini @ The Flavor Bender says

    24 December, 2015 at 2:22 pm

    Could I come over for a Meal Tamara? Seriously? I cannot stop drooling looking at how BEAUTIFUL that roasted duck looks and EVERYTHING on that plate too! I am going to have a hard time being happy until I get to eat that (Or at least something similar...) very soon!
    Reply
    • Tamara says

      24 December, 2015 at 3:42 pm

      I'd love to fix it for you Dini! Thanks so much for the compliment... I've admired you and your blog for so long, it means a lot to me :-) Merry Christmas!
      Reply
  4. Neli @ Delicious Meets Healthy says

    24 December, 2015 at 1:21 pm

    Stunning! This roast duck looks delicious! Such a beautiful presentation too!
    Reply
    • Tamara says

      24 December, 2015 at 3:44 pm

      Thanks so much Neli! Merry Christmas and Happy 2016!
      Reply
  5. Matthew From Nomageddon says

    23 December, 2015 at 3:44 pm

    Oh my. This looks ducking perfect!
    Reply
    • Tamara says

      24 December, 2015 at 3:39 pm

      Thanks Matthew! Merry Christmas!
      Reply
  6. Rachel @ Simple Seasonal says

    21 December, 2015 at 7:52 am

    This is a gorgeous duck! I haven't cooked duck in such a long time and after reading this recipe I feel like I need some now! This will be sneaking it's way onto my menu some time between Christmas and New Years!
    Reply
    • Tamara says

      21 December, 2015 at 4:10 pm

      Yay! I love inspiring people to cook foods they've not done in quite some time - or even ever... :-) Merry Christmas!
      Reply
  7. Shawn says

    20 December, 2015 at 6:14 pm

    It's just me and my husband for Christmas this year and I think this would be a perfect dinner for two. It is so elegant, great for a holiday meal. Thanks for sharing!
    Reply
    • Tamara says

      21 December, 2015 at 7:12 am

      Thanks Shawn! Merry Christmas!
      Reply
  8. Patricia @ Grab a Plate says

    19 December, 2015 at 7:37 pm

    Merry Christmas to you! I love the looks and sound of this glorious duck! What great colors and flavors, very much suited for a special gathering. Yum!
    Reply
    • Tamara says

      21 December, 2015 at 7:16 am

      Thanks Patricia! And Merry Christmas to you!
      Reply
  9. Mary says

    19 December, 2015 at 8:21 am

    This looks amazing. I lived in the Middle East for a year, and was always intrigued by the pomegranate molasses, but never knew what to do with it. This glaze and the spice mix are wonderful. I will try these with chicken, as I've got some on hand. Beautiful recipes and pictures.
    Reply
    • Tamara says

      21 December, 2015 at 7:19 am

      Thanks Mary! I used the pomegranate molasses in a salad dressing for Thanksgiving, and it was perfect! It's a great ingredient, and one I hope to incorporate more into my cooking. I did the same ingredients and method on a chicken the first time, and it was delicious! I do hope you give it a try...
      Reply
  10. Mark, CompassandFork says

    19 December, 2015 at 4:28 am

    We spent some time in Turkey earlier this year and enjoyed loads of pomegranates. It was the first time I cooked with them and now I am hooked. I also enjoy roast duck so will have to try it out.
    Reply
    • Tamara says

      19 December, 2015 at 6:54 am

      What a wonderful experience! Pomegranates and duck seem to be made for one another in my opinion. :-) I hope you do try it! Thanks Mark!
      Reply
  11. Gloria @ Homemade & Yummy says

    18 December, 2015 at 7:35 pm

    I love duck...and those flavours sound wonderful. Hopefully I can convince my husband to eat it...or I will have lots of leftovers...for ME!!
    Reply
    • Tamara says

      19 December, 2015 at 6:55 am

      Is hubby not as adventuresome? Lol. I hope you do try it, though, as it really is a great combination of flavors! Thanks Gloria!
      Reply
  12. Carolyn says

    18 December, 2015 at 9:56 am

    Oh my word, that sounds delicious. I'm always at a loss with what to do with duck, so very rarely cook it. This sounds delicious and would also be another use for the zaatar that I've not used much either.
    Reply
    • Tamara says

      18 December, 2015 at 11:52 am

      Za'atar is such a great spice mix for all kinds of preparations! I bet you'd like this dish, and it comes together pretty quickly! Thanks for stopping by!
      Reply
  13. Denise Wright says

    17 December, 2015 at 4:41 pm

    My father used to eat za'atar all the time. He'd sprinkle it over olive oil and dip some of my grandmother's bread in it. Good memories. I buy za'atar every time I see it because it reminds me of him, yet I never use it. I mean never. So this is the perfect chance! Great recipe.
    Reply
    • Tamara says

      18 December, 2015 at 5:15 am

      Za'atar is such a versatile combination of spices! It's so simple to rub a chicken down with it and grill it or roast it. The Pomegranate molasses and orange glaze is just "icing on the cake." I hope this does prompt you to use that soon!
      Reply
  14. Shadi says

    17 December, 2015 at 2:48 pm

    Oh how happy I am to find you and your blog! How wonderful it is to see other food lovers loving Persian flavors and honestly, reading your post, I totally felt I knew you because you have talked about all my favorite things! Oh I love this post and your Persian Menu! Wish I could be at your Christmas table! <3
    Reply
    • Tamara says

      18 December, 2015 at 5:14 am

      Hi Shadi! I dated an Iranian student when I was in college years ago, and he introduced me to Persian food :-) I've loved it ever since! When we lived in New Mexico (22 years) I didn't have the availability of ingredients that I do here in McAllen, Texas. When I saw the pomegranate molasses I was so excited. I bought za'atar, sumac, saffron, and rose water. I already had the zereshk. I made fesenjan a few years ago, and I'm looking forward to doing that again soon too! My "thing" is healthy food with a global flare. I'm so happy to meet you through my blog! Thanks for writing!
      Reply
  15. Lauren says

    17 December, 2015 at 1:53 pm

    I LOVE duck! It's by far my favorite protein. I bet the pomegranate molasses is absolutely delicious on it! Can't wait to try it, I'll probably do just a breast instead of the whole duck since they're so hard to find where I'm from. Thanks for the gorgeous recipe!
    Reply
    • Tamara says

      18 December, 2015 at 5:10 am

      You're so welcome Lauren! Pomegranate molasses has become a favorite pantry item. I hope you give it a try, and thanks for stopping by... :-)
      Reply
  16. mjskitchen says

    16 December, 2015 at 8:47 pm

    Now that is one gorgeous duck!!!! It's just dripping with deliciousness. We already have Christmas planned, but this sounds like a great idea for the week after when it's just the two of us. I know what you mean about a duck only really serving 2 people. I always want to cook duck for guests, but the oven just isn't big enough. Hope you and your family have an absolutely wonderful holiday!!!! Wish I could send you some of our cold weather, :)
    Reply
    • Tamara says

      16 December, 2015 at 9:05 pm

      Hi MJ! I have mixed emotions about this weather in south Texas:-) Last night, my son (in Las Cruces) and I were texting... my husband and I were sitting on the patio with palm trees swaying in the breeze in short sleeves and he in shorts. My son was in his long johns with a hoodie! Haha! I will be looking forward to cooking this again on Christmas day though I will miss my usual larger crowd. Merry Christmas and Happy New Year to you and yours!
      Reply
      • mjskitchen says

        21 December, 2015 at 8:59 pm

        Yep, it's been colder here than last year. Wish I were still in shorts. :) If it weren't for the HOT summers, I could probably handle south Texas. Have a wonderful Christmas. Your meal looks awesome!
        Reply

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A LITTLE ABOUT ME…

Hola from the Rio Grande Valley in south Texas! I’m Tamara, the recipe developer, cocktail mixologist, photographer, and writer behind Beyond Mere Sustenance, Read More…

 

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