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Ingredients: 1 5 lb duck for the dry rub: zest of one lemon 1 tablespoon cardamom 1 1/2 tablespoons salt 1/2 tablespoon freshly ground black pepper for the sauce: 1 small onion, diced 1/2 tablespoon red pepper flakes 3 cups pomegranate arils 1/2 cup duck or chicken stock olive oil or rendered duck fat Directions: Preheat oven to 325. Whisk together the rub the dry
