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Duck Legs Braised with Pomegranate and Prunes

Duck Legs Braised with Pomegranate and Prunes
© Lena Staal
Home Food & Drinks Recipes Cooking Duck Legs Braised with Pomegranate and Prunes

Duck Legs Braised with Pomegranate and Prunes

Poultry

This stew gets its sweet and sour flavour from the plums and pomegranate syrup.

Severin Corti

Ingredients
4 duck legs
200 g prunes
salt

Marinade

Ingredients
1/2 pomegranate, seeds removed
100 ml pomegranate syrup
1-2 garlic cloves, minced
4 star anise
1 cinnamon stick
juice and zest of an organic orange
50 ml red wine vinegar
200 ml red wine
2 fresh chillies, seeded and chopped
1 pinch(es) Sechuan pepper

For the Garnish

Ingredients
1/2 pomegranate, seeds only
1 bunch tarragon
  • Season the duck legs well with salt.
  • Mix all the ingredients for the marinade and pour into a large freezer bag. Add the duck legs and leave to marinate overnight in the refrigerator. 
  • Preheat the oven to 140°C. Place the duck legs and prunes together with the marinade in a roasting tin and braise for around two hours until the legs are dark brown and tender and the sauce has thickened.
  • Spoon the marinade over the duck legs several times as they cook, adding a little red wine if they start to get too dry. 
  • Turn the duck legs over after about an hour.
  • Before serving, garnish with fresh pomegranate seeds, tarragon leaves and orange zest and serve with steamed basmati rice.
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