Braised Peking Duck Legs with Pomegranate

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.

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.

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.