Recipe Tip: Duck Legs Braised with Pomegranate and Prunes

Instructions

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

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8. Step 8

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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

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11. Step 11

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