Recipe Tip: Duck Legs Braised with Pomegranate and Prunes

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.



    1. Step 1

      Season the duck legs well with salt.
    2. Step 2

      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.
    3. Step 3

      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.
    4. Step 4

      Spoon the marinade over the duck legs several times as they cook, adding a little red wine if they start to get too dry.
    5. Step 5

      Turn the duck legs over after about an hour.
    6. Step 6

      Before serving, garnish with fresh pomegranate seeds, tarragon leaves and orange zest and serve with steamed basmati rice.
    7. Step 7

      News 09.12.2021 Corti's Kitchen Note: Braised Duck It's time to let that heavy cast-iron casserole dish take centre stage, after all, braising is the nicest way to celebrate the chilly...
    8. Step 8

      Crispy Duck Fillet Thai Style Fine roast duck with fiery chilli notes and a crispy crust with Asian red cabbage and grapefruit salad. Poultry
    9. Step 9

      Persian Lamb Shanks with Aubergine and Saffron Rice This recipe is a great way to celebrate the last aubergines of the year. Slow, gentle heat makes the lamb shanks soft enough to eat with a spoon, while all its delicious juices flavour the vegetables. The saffron-scented rice is the clincher!
    10. Step 10

      Curry Dip Serve it in the summer with a barbecue or serve it in the winter with fondue... This versatile curry dip is a great accompaniment to meat – and to all sorts of vegetables, from raw to roasted. Snack
    11. Step 11

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