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Pomegranate Duck Legs

Season the skin of the duck well and sear the skin side for 3-4 minutes and then a further minute on the other side.

Place on a small roasting tray and roast at 180°C for 75 minutes.

For the glaze squeeze and press all of the juice from 1 1/2 of the pomegranates into a small saucepan, ensuring there are no seeds. Also to the pan add the marmalade, honey, balsamic vinegar, wine, port and lemon zest and place on a medium to low heat for 10-15 minutes. Towards the end, sieve the corn flour in gradually stirring continuously to thicken.

After the legs have cooked for 75 minutes, pour off the fat and set aside. Pour the glaze over the legs and put back in for 15 minutes.

Serve by spooning the glaze back over the legs and then tapping some seeds from the remaining 1/2 pomegranate on top.

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I've always been a big fan of fruit and berries used in a savoury context, especially with game. There are some brilliant recipes dating back many years that often use hedgerow berries in sauces along with seasonal game. I have read that the pairing of citrus fruits to balance more fatty or stronger tasting meats, likely dates back thousands of years to the Middle East. What makes more sense than pork and apple.

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While pomegranates may not be an obvious association, it is reminiscent of the classic pairing; orange and duck in the dish 'duck à l'orange', where in this recipe the pomegranate takes on the sharp, sweet, citrus role. The wine and port adds a robust richness to the sauce, further bringing it in to the world of the savoury.

sweet and savoury

It is hard to overlook the duck legs due to how fatty they are. However to get them right so they are just cooked through, tender and moist with a crispy skin is quite a treat.

As the duck legs are so high in fat, when cooking them a lot is released, so be sure to save it for your roasties on Sunday.

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Kinsford, Devon
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