Pomegranate and citrus slow-roasted duck buns

Pomegranate and citrus slow-roasted duck buns

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  • 4
  • Easy
  • Dairy free
  • 40 minutes
  • 1 hour
  • Oak Valley Chardonnay 2010


  • 4 free-range duck fillets
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup pomegranate syrup
  • 1 cup good-quality chicken stock
  • 3 oranges
  • 1 grapefruit
  • 2 T olive oil
  • 4 crusty Portuguese rolls
  • 2 carrots, peeled
  • 1 cup red cabbage shredded
  • 1 cup cabbage shredded
  • ½ red onion sliced
  • 2 T good-quality mayonnaise

Cooking Instructions

Preheat the oven to 180°C. Rub the duck fillets with sea salt and arrange in an ovenproof casserole.

Add the pomegranate syrup, chicken stock, the juice of 1 orange and a piece each of orange and grapefruit peel.
Drizzle with olive oil and cover with foil. Roast for 1 hour, removing the foil 30 minutes before the end of the cooking time to brown the skin.

Slice and serve on crusty rolls with a good spoonful of citrus slaw.

To make the citrus slaw, peel the remaining oranges and the grapefruit and cut the flesh into bite-sized chunks. Place in a large mixing bowl.
Grate the carrots into the bowl and mix in both cabbages, the red onion and mayonnaise. Season to taste.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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