Recipe Tip: Duck Legs Braised with Pomegranate and Prunes
Top Recipe by Severin Corti. All ingredients and tips for getting it right. This stew gets its sweet and sour flavour from the plums and pomegranate syrup.
- 4duck legs
- 200 gprunes
- ½pomegranate, seeds removed
- 100 mlpomegranate syrup
- garlic cloves, minced
- 4star anise
- 1cinnamon stick
- juice and zest of an organic orange
- 50 mlred wine vinegar
- 200 mlred wine
- 2fresh chillies, seeded and chopped
- 1 pinch(es)Sechuan pepper
- ½pomegranate, seeds only
- 1 bunch(es)tarragon
Step 1Season the duck legs well with salt.
Step 2Mix 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.
Step 3Preheat 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.
Step 4Spoon the marinade over the duck legs several times as they cook, adding a little red wine if they start to get too dry.
Step 5Turn the duck legs over after about an hour.
Step 6Before serving, garnish with fresh pomegranate seeds, tarragon leaves and orange zest and serve with steamed basmati rice.
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