Tender braised duck with pomegranate molasses

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Emma Lewis

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Recipe by Emma Lewis

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1. Put the duck legs into a small, deep frying pan (there's no need to add oil). Turn the heat on to medium and leave to cook for 5-7 mins until the skin starts to turn golden brown and crispy. Meanwhile, halve the onion and cut into half-moon slices. Turn over the duck legs and add the onions to the pan. Cook 5 mins more, stirring occasionally, until duck is golden all over and the onions are soft.
2. Sprinkle in the turmeric, orange zest and cinnamon stick. Cook for a few secs, stirring all the time. Pour over the pomegranate molasses followed by 300ml water. Bring to the boil, then reduce the heat to a simmer. Place a cover on top, cook for 1 hr 20 mins until the duck is really tender, adding extra water if you need. Lift off the cover and cook 10 mins more until the sauce is thickened, glossy and slightly sticky. Serve with couscous or a rice pilau and a simple green salad.

Per serving

518 kcalories, protein 37g, carbohydrate 12g, fat 37 g, saturated fat 10g, fibre 1g, sugar 8g, salt 0.58 g

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Ingredients

• 2 duck legs
• 1 onion
• ¼ tsp turmeric
• 2 strips orange zest
• 1 cinnamon stick
• 1 tbsp pomegranate molasses

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 1 hr 45 mins

Ingredients

• 2 duck legs
• 1 onion
• ¼ tsp turmeric
• 2 strips orange zest
• 1 cinnamon stick
• 1 tbsp pomegranate molasses

Per serving

518 kcalories, protein 37g, carbohydrate 12g, fat 37 g, saturated fat 10g, fibre 1g, sugar 8g, salt 0.58 g

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