I love this combination of meltingly tender duck with aromatic spices and the sweet-sour flavour of pomegranate molasses.
Serves: 4
INGREDIENTS
4 whole duck legs (see Cook’s note)
sea salt and ground pepper
1 tablespoon olive oil
2 onions, sliced
1 large carrot, peeled, sliced
2 cloves garlic, crushed
2 bay leaves
3 long sprigs thyme leaves
2 tablespoons each pomegranate molasses and tomato paste
2 teaspoons smoked paprika
1 teaspoon each ground cumin and ground turmeric
½ teaspoon ground cinnamon
long strips orange peel
juice 1 orange
16 dried apricots
1 cup each red wine and beef stock
METHOD
Preheat the oven to 160°C.
Season the duck legs all over with salt. Heat the oil in a sauté pan over a low heat and cook the duck legs skin-side down for about 10 minutes until golden. Transfer to a plate.
Pour off the excess fat, leaving 2 tablespoons in the pan. Add the onions, carrot, garlic, bay leaves and thyme with a good pinch of salt and cook for 10 minutes.
Stir in the pomegranate molasses, tomato paste, smoked paprika, all the spices, orange peel and the juice and cook for 2 minutes. Add the apricots, wine and the stock and bring to the boil.
Tip into a large ovenproof baking dish and nestle in the duck legs, skin-side up. Don’t completely submerge the duck legs.
Cook, uncovered, for 1 hour, or until the duck is very tender. Scatter over extra thyme sprigs to garnish if desired.
Cook’s note: You can use whole chicken legs (thigh and drumstick) in place of the duck. The cooking time will be shorter.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.