Pomegranate-Glazed Duckling On Dried-Fruit Couscous

Directions

1. 1

   5 pounds duckling 3 cups water 1 medium onion -- quartered 1 large carrot -- peeled and halved 3/4 teaspoon salt 1 bay leaf 1/4 cup strawber

2. 2

   Remove giblets and neck from duckling

3. 3

   Remove and discard excess fat from inside body cavity

4. 4

   Cut off and discard excess neck skin

5. 5

   Rinse duckling, giblets, and neck in cold water and pat dry with paper towels

6. 6

   Cut off and reserve first 2 joints of the wings, leaving only the third

7. 7

   To cut duckling into quarters, using poultry shears, cut duckling lengthwise in half through the breastbone and continue cutting along one s

8. 8

   cut duckling halves in half crosswise