Braised Peking Duck Legs with Pomegranate
A flavorful and tender duck dish with a sweet and tangy pomegranate garnish.
Ingredients
For the Cure
- 2pieceduck legs
- 1tbspsalt
- 1/2tspblack pepper
- orange zest
- 1tspfresh thyme leaves
For the Braise
- 1tspChinese 5-Spice powder
- 2tbsplight soy sauce
- 1tbspdark soy sauce
- 1tbspbrown sugar
- 2bay leaves
- 1cinnamon stick
- 1/2cupwater or chicken stock
For Garnish
- Pomegranate seeds
- Fresh herbs (optional)
How to make Braised Peking Duck Legs with Pomegranate
Cure the Duck Legs
In a small bowl, mix the salt, black pepper, orange zest, and thyme. Rub this mixture all over the duck legs, covering them evenly.
Place the duck legs in the fridge to cure overnight to infuse flavor and tenderize the meat.
Prepare and Sear the Duck Legs
After curing, rinse the duck legs thoroughly to remove the cure mixture and pat them completely dry with paper towels.
Heat a large skillet or pan over medium heat. Place the duck legs skin-side down and sear until the skin is golden brown and crisp, about 5-7 minutes.
Flip and sear the other side for 2-3 minutes. Remove the duck legs from the pan, drain the excess fat, and save it for another dish.
Prepare and Braise the Duck Legs
In the same pan, add the Chinese 5-Spice powder, light and dark soy sauce, brown sugar, bay leaves, cinnamon stick, and water or chicken stock.
Stir to combine and let the mixture come to a gentle simmer.
Return the seared duck legs to the pan, skin-side up. Lower the heat to the lowest setting, cover, and let the duck legs braise slowly for 1 hour and 30 minutes.
Once done, transfer the duck legs to a serving platter and spoon some of the braising liquid over them.
Top with a generous sprinkle of pomegranate seeds for a fresh, sweet contrast.
Tips & Tricks
Curing overnight allows the flavors to deeply penetrate the duck, enhancing tenderness and taste.
The duck fat rendered during searing is perfect for roasting vegetables or potatoes for an added depth of flavor.
Adjust the amount of water or stock depending on the size of your pan; it should cover about halfway up the duck legs.
Cooking on low heat ensures the duck becomes tender and 'tear-apart' soft.
