Duck A L'orange With Pomegranate And Persimmon

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(1) Pekin Duck, about 5 lbs

1 Onion, chopped

1 Sprig Fresh Rosemary, cut into 4 pieces

1 Clove of Garlic, minced

1/2 of an Orange, cut into 4 slices

Pomegranate Kernels from 1/2 of a Pomegranate

1 Cup Water

1/2 Cup Dry White Wine

1 Tablespoon Olive Oil

2 Teaspoons Salt

1/2 Teaspoon Pepper

1/4 Teaspoon Cumin

1/4 Teaspoon Thyme

1 Persimmon, cut into 1 cm thick slices

Juice from 2 and 1/2 Oranges

Juice from 1/2 of a Pomegranate, about 2 Tablespoons

1 Duck Neck

1/2 Cup Water

1/3 Cup Sugar

2 Tablespoons Apple Cider Vinegar

3 Tablespoons Flour

1 Tablespoon Honey

1 Tablespoon Butter

1 Tablespoon Brandy

1/2 Teaspoon Grated Orange Zest

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