Rice is boiled until soft, mixed with grains of one pomegranate and spices to taste. Stuffed with rice eviscerated duck (which we salted and rubbed with spices inside and out) and fix the hole with toothpicks (or close). Spread on a baking sheet duck, peeled potatoes and apples. Put in the oven heated to 200 degrees.

From the seeds of the second squeeze of pomegranate juice

In a bowl, mix the pomegranate juice, honey, a little soy sauce (optional). Spices to taste. With this mixture we will lubricate our duck throughout the cooking.

When our duck has become a Golden crust, make it a variety of cuts (so the fat can drain off). Reduce oven temperature to 180-160 degrees. Bake the duck until tender, basting it with sauce (I prefer to use a brush) and turning over from time to time. Potatoes and baked apples as a side dish (pour the same sauce and fat). Bon Appetit!