Tender Braised Duck with Pomegranate Molasses
This main course draws inspiration from Persian cuisine, where fruit and meat are often paired. Duck legs are first browned, then slowly braised with onions, turmeric, orange zest and a cinnamon stick in a mixture of pomegranate molasses and water. The result is incredibly tender meat with a glossy, slightly sticky sauce. It makes a perfect dinner for two, ideally served with couscous or a rice pilau and a simple green salad. The total cooking time is 115 minutes.
Ingredients
- 2 duck legs
- 1 onion
- 1/4 tsp turmeric
- 2 strips orange zest
- 1 cinnamon stick
- 1 tbsp pomegranate molasses
Method
- Place the duck legs into a small, deep frying pan without adding any oil. Turn the heat on to medium and cook for 5-7 mins until the skin becomes golden brown and crispy. While that cooks, halve the onion and slice it into half-moons. Turn the duck legs over and add the sliced onions to the pan. Continue cooking for 5 mins more, stirring now and then, until the duck is golden all over and the onions have softened.
- Sprinkle the turmeric, orange zest and cinnamon stick into the pan. Cook for a few secs, stirring continuously. Pour in the pomegranate molasses followed by 300ml water. Bring the liquid to the boil, then lower the heat to a simmer. Cover the pan and cook for 1 hr 20 mins until the duck is very tender, topping up with extra water if required. Remove the cover and cook for 10 mins more until the sauce has thickened and become glossy and slightly sticky. Serve with couscous or a rice pilau and a simple green salad.
Nutrition (per serving)
Calories518 kcal
Fat37 g
Saturates10 g
Carbs12 g
Sugars8 g
Fibre1 g
Protein37 g
Sodium232 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemiddle eastern
