Duck Legs Braised in Pomegranate Juice

Ingredients (serves 4):

• 4 duck legs
• 1 large pomegranate, seeds and juice
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup chicken broth
• Fresh parsley, chopped (for garnish)

Method:

Prepare the Duck Legs:

1. Season the Duck: Pat the duck legs dry with paper towels. Season both sides with salt and pepper. Let them sit at room temperature for about 15 minutes to come to an even temperature.

Sear the Duck Legs:

1. Heat the Oil: Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Sear the Duck: Place the duck legs skin-side down in the skillet. Sear for about 5-6 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 3-4 minutes. Remove the duck legs from the skillet and set aside.

Prepare the Pomegranate Braising Liquid:

1. Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another 1 minute until fragrant.
2. Add the Spices: Stir in the ground cumin, ground coriander, paprika, and dried oregano. Cook for another 1-2 minutes until the spices are fragrant.
3. Add the Pomegranate Juice: Squeeze the juice from the pomegranate and add it to the skillet along with the chicken broth. Bring the mixture to a simmer.

Braise the Duck Legs:

1. Return the Duck Legs: Place the seared duck legs back into the skillet with the pomegranate braising liquid. Bring to a simmer, then reduce the heat to low, cover, and braise for about 45 minutes to 1 hour until the duck legs are tender.
2. Adjust the Seasoning: Taste the braising liquid and adjust the seasoning with salt and pepper.

Serve:

1. Garnish and Serve: Remove the duck legs from the skillet and place them on a serving platter. Spoon some of the braising liquid over the duck legs. Garnish with chopped fresh parsley.
2. Serve Hot: Enjoy the duck legs hot, ideally with a side of steamed vegetables or a simple salad.

Chef's Notes:

• Pomegranate Juice: You can use fresh pomegranate juice or store-bought pomegranate juice. Fresh juice will have a more vibrant flavor.
• Braising Time: The braising time may vary depending on the size of the duck legs. Ensure they are cooked until tender but not falling apart.
• Storage: Leftover duck legs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.