Pomegranate Duck
The best part about cooking vegetables with duck is they will confit in the duck fat during cooking.
Ingredients
- 4 duck legs
- 1 tsp cinnamon, ground
- 1 Tbsp black pepper, cracked
- 2 tsp salt
- 4 medium onions
- 8 medium carrots
- 6 cloves garlic, skin-on
- 1 cup red wine
- ¼ cup pomegranate molasses
- ½ cup walnuts, chopped
- ½ cup pomegranate seeds
- ½ tsp Garam Masala, ground (opt.)
Method
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1
Remove any excess fat from the duck with a small, sharp knife. Wash duck in cold water. Dry thoroughly with a paper towel. Preheat oven to 325°F.
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2
Rub duck with cinnamon, pepper and salt. Place the legs on a roasting tray, spaced so they do not touch. Slice onions into six pieces and place on the tray with carrots and garlic.
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3
Roast for around 1½ hours.
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4
Remove roasting tray from oven. Pour duck fat in a bowl and reserve for another use. Place duck pieces and vegetables on a platter.
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5
Put baking tray on the stove over medium heat. Add red wine and pomegranate molasses. Stir well. Deglaze the pan by scraping it with a spatula and reducing the juice a little.
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6
Pour the sauce on the duck and vegetables. Sprinkle on the Garam Masala and remaining nuts and pomegranate seeds.
A variation of the Chicken Roasted with Citrus and Turkish Spices from The Spice Trekkers Cook at Home
