1 duck, giblets removed (4-7lbs/2-3kg)
Glaze:
2 cups water (480 ml)
2–3 green onion
2 tbsp. honey (30ml)
2 tbsp. mirin – sweet rice wine (30ml)
1” cube fresh ginger (2.5cm cube)
2 tbsp. cornstarch (14g)
½ cup water (120ml)
Sauce:
2 tbsp. butter (28g)
2–3 green onions, chopped
8 oz. pomegranate juice (240ml)
2 tbsp. real maple syrup (30ml)
2 tsp. cornstarch (4g)
¾ cup pomegranate seeds (180g)
To make the glaze, combine the 2 cups water (480ml) with green onion, honey, mirin and ginger in a small saucepan. Bring to a boil and simmer for 3 minutes until reduced. Remove from the heat.
In a separate mixing bowl, whisk together the cornstarch with the ½ cup (120ml) water. Combine well, then pour into the heated glaze mixture, whisking well. Return to the heat and whisk until the mixture is clarified and thick, about 2 minutes. Remove from the heat.
Remove the duck from its package and pour away all liquid from the cavity of the duck. Place the duck in a colander and allow the duck to drain for 10 minutes in a sink. Remove the duck from the colander and place the duck on a roasting rack in a pan lined with parchment paper. Pat the duck dry. Truss the wings and legs if desired.
Brush the prepared glaze over the duck, covering all of the skin. Place the roasting rack with the glazed duck in the refrigerator uncovered. Allow the duck to chill uncovered in the refrigerator overnight.
Strain the onions and ginger from the glaze. Discard the onion and ginger but reserve the glaze. Cover the glaze and store in the refrigerator.
The next day, at least 3 hours before serving, remove the duck from the refrigerator. Preheat the oven to 350°F (176°C). Brush with more of the reserved glaze and place in the preheated oven for 2 hours.
Meanwhile, make the pomegranate sauce. Melt the butter in a small skillet. Add the green onions, and allow to sauté while the butter browns lightly. Deglaze the pan with pomegranate juice and simmer for 1 minute. Strain out the green onions, and then add the maple syrup.
Place 2 tsp. of cornstarch in a small bowl. Spoon about 1/4 cup (60ml) of the sauce into the bowl and stir well. Pour liquid back into the sauce and bring to a simmer for 1 minute. Stir until thickened. Remove from the heat.
Stir in the pomegranate right before serving the sauce.
Once the duck is roasted and the internal temperature reads 165°F (74°C) on a meat thermometer, remove from the oven and allow to rest 10 minutes before carving. Serve with the sauce.