1 Game Farm Duck
4 cloves garlic
2 teaspoons ground cinnamon
1 small lemon, juiced
1 teaspoon freshly cracked black pepper
1 teaspoon sea salt
6 sprigs thyme, leaves removed
4 tablespoons olive oil
1 1/2 tablespoon rosewater
Mint and watercress sprigs, to serve

2 small red chillies, finely sliced
4 tablespoons pomegranate molasses
1/2 teaspoon ground cinnamon
1 clove garlic, finely chopped
1 1/2 tablespoon rosewater
6 tablespoons olive oil
1 1/2 teaspoon castor sugar


Cut off the duck’s neck and the wings at the second joint. Starting at the neck end, cut away the backbone on either side of the bone, cutting through the rib bones. Prick skin of duck halves with a fork. Place garlic, cinnamon, lemon juice, thyme leaves, salt and pepper into a mortar and pestle and crush to a paste (alternatively, use a food processor). Add olive oil and rosewater and mix well. Massage marinade into duck halves and place in fridge for two hours (duck can be marinated up to six hours). Pre-heat oven to 200°C. Sear duck halves in a non stick pan over high heat, skin side down for three minutes. Transfer to oven and roast for 45 mins or until cooked. For dressing, combine all ingredients in a bowl and stir to combine. To serve, pour dressing over hot duck and scatter with mint and watercress sprigs. Serve duck with a mixed leaf salad.