Tender braised duck with pomegranate molasses

Tender braised duck with pomegranate molasses

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(4 ratings)

Prep: 10 mins Cook: 1 hr, 45 mins

Easy

Serves 2
This simple recipe has its origins in Persian cooking, where fruits are often combined with meat. An exotic treat

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal518
  • fat37g
  • saturates10g
  • carbs12g
  • sugars8g
  • fibre1g
  • protein37g
  • salt0.58g
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Ingredients

  • 2 duck leg
  • 1 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ¼ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 strips orange zest
  • 1 cinnamon stick
  • 1 tbsp pomegranate molasses

Method

  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.

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Comments (5)

rezaketwaru's picture

'Serve with couscous'?! Will go for pilau or saffron rice!

baronessbelle's picture
3

Nice, but not incredible.

thynk2much's picture
3

This was not bad but I had expected something more vibrant and flavourful from the ingredients - I might try again but was a bit disappointed.

pisces's picture

this recipe was absolutely the best way of cooking duck legs- didn't have the pomagranate molasses so used the juice from the orange with a dessertspoon of soft brown sugar. Thank you.

sandif's picture
5

This made a lovely meal for 2 on a Sat night with a good bottle of red wine. Will make again, might add a small amount of orange marmalade to the sauce.

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