Tender braised duck with pomegranate molasses

Tender braised duck with pomegranate molasses

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(8 ratings)

Prep: 10 mins Cook: 1 hr, 45 mins


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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  • 2 duck legs
  • 1 onion



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

  • ¼ tsp turmeric



    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


  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, questions and tips

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29th Mar, 2017
Excellent flavors - I added the juice of half of an orange and a heaping teaspoon of brown sugar. Served over Jasmine rice. I'll definitely make this again!
31st Oct, 2013
'Serve with couscous'?! Will go for pilau or saffron rice!
25th Feb, 2011
Nice, but not incredible.
27th Oct, 2009
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.
1st Jan, 2009
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.
30th Jan, 2008
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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