Mandaean spice mix (1 tsp each of ground: clove, coriander, black pepper, ginger, cardamom, sweet paprika)
1 tsp grated turmeric
1 clove garlic, crushed
1 bunch fresh coriander, finely chopped
1/4 cup pomegranate molasses
Zest and juice of 1 orange
Zest and juice of 1 lemon
1/2 cup extra virgin olive oil
2 tsp salt
1 whole duck
2 tbsp salt
2 tbsp black pepper
1/2 bunch fresh coriander, finely chopped
Preheat the oven to 180°C.
Wash the duck twice in cold water so all fat and smell is washed away. Drain thoroughly. Remove the neck and the wings of the duck and keep for later use. Season the duck all over (including in the cavity) with salt and black pepper. Brown both sides of the duck in a large oven-safe pan or roasting dish over high heat (about 5-10 minutes each side).
Meanwhile, combine all the marinade ingredients in a bowl and whisk everything together until combined. Place the juiced and zested orange and half the lemon inside the cavity of the duck, followed by a a few spoonfuls of the marinade. Pour the rest of the marinade over the duck in the pan, ensuring it is completely coated. Cover with a lid and place in the oven to cook for about 1 hour, then remove the lid and cook for a further 45 minutes to crisp up the outside.
Remove the duck from the pan and cut into even sized portions. Skim the fat off the top of the pan juices, then stir in the fresh coriander. Pour this sauce/glaze over the duck, and serve with watercress and fresh radishes.