How to make
The duck is rubbed inside and out with the vegetables, spices, paprika and a lot of salt.
Grease it well and place it in a suitable container with a lid along with 1 cup of water. Roast it in the oven for 5 hours at 5.3 oz (150 g).
Once it is taken out, it is poured about a dozen times with the juice from the roasting, until it cools.
The sauce is then separated and reduced with flour, black pepper, sugar, apple cider vinegar and pomegranate juice.
If necessary, add salt. It is best to serve the tender duck deboned by using a sharp knife and your hands.
It will not be a bad idea to have a bottle of a quality rose.
