Pomegranate Glazed Roast Duck
3 cups pomegranate juice
1/2 cup sugar
2 (4- to 5-pound) whole ducks
1 lemon, halved
2 teaspoons Adobo seasoning
Pepper to taste
2 small white or yellow onions, peeled
6 to 8 sprigs rosemary
Pomegranate seeds (optional)
Cook pomegranate juice and sugar in a medium saucepan for 20 to 30 minutes, or until juice thickens into a syrup. Stir frequently to prevent burning. Remove from heat and keep warm.
Preheat grill to 450°F. Removing giblets and neck from ducks and trim off and discard excess fat from the neck area and open cavity. Rub ducks all over with lemon, then season with Adobo and pepper inside and out and place the onions and 4 to 6 sprigs rosemary in the cavity. Truss the ducks with kitchen twine and place on a rack in one or two roasting pans. Roast for 15 to 20 minutes, then remove from grill and reduce heat to about 375°F. Prick ducks all over with a fork, baste with pomegranate glaze and continue to roast, basting every 10 minutes or so with the glaze. (If too much fat accumulates on the bottom of the roasting pan, you may remove some of it during cooking.) Roast for a total cooking time of about 1 to 1 1/2 hours, or until the internal temperature reaches 180°F for thigh meat or 170°F for breast meat. Let stand for 10 minutes to allow the juices to settle, then baste one last time.
Transfer ducks to a large serving platter. Garnish with remaining rosemary sprigs and pomegranate seeds, if desired. Serve with any leftover glaze on the side.
– Posted for OffMyGrill.Com using my iPhone!!!!