Heat oven to 190C/170C fan/gas 5. Combine the shallots, 20ml of the pomegranate molasses, the pul biber, sumac, oregano, red wine, olive oil and some fine salt in a deep baking dish. Cover with foil and bake for 30 mins. Remove the foil and place back into the oven for another 30 mins so the shallots take on a little colour, and are tender when pierced with a knife.

Increase the oven temperature to 220C/200C fan/gas 7. Put the duck on a sheet of baking parchment on a shallow baking tray, leaving ample room around the duck. Season it with salt all over, inside and out. Brush half the remaining pomegranate molasses all over the duck, too, including underneath. Roast for 15 mins until the duck has a good colour. Cover it with foil, tucking in the sides and return to the oven for another 30-40 mins (depending on how pink you like it). Remove from the oven and take off the foil. For crispier skin, grill for 2-4 mins keeping a close eye on it as the molasses burns easily. Brush with the remaining molasses, then leave to rest uncovered for at least 30 mins while you warm the shallots through. Carve the duck, serve it with the shallots and sprigs of parsley to finish.