Roast Duck with Pomegranate Molasses (and rice pilaf).
This was delicious the first time around, when we made it last night; and the leftovers were just as good tonight. Instead of making a rice pilaf, however, we used the rendered duck fat to roast potatoes, kumara and mushrooms that turned out fabulous.
Carrots, potatoes, parsnips, mushrooms and capsicum roasted together.
Potatoes and parsnip go in first; carrots 15 minutes later; mushrooms another five minutes; then capsicum five minutes later. After another ten to fifteen minutes, roast veges are go!
The pork goes into a hot oven (about 240C) for about 15 minutes; and at that point, the carrot and parsnip are added. Drop the heat down to around 180-200C, and cook for about an hour.