Recipe Details
Ingredients
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8duck legs
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salt and freshly ground black pepper to taste
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2tablespoonsvegetable oil
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¼cupwater, or as needed
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3tablespoonsolive oil, or more to taste
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2cupsdiced yellow onion
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1teaspoonground turmeric
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½teaspoonground cinnamon
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⅛teaspoonground nutmeg
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6cupschicken broth, or more as needed
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⅔cuppomegranate molasses
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¼cuphoney
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3cupswalnut halves
Cooking Directions
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Season duck legs all over with salt and pepper.
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Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes. Turn and cook until browned on the other side, 2 to 4 minutes. Transfer legs to a plate; pour rendered duck fat into a bowl.
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Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from the heat.
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Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add onion and sauté until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute.
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Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the Dutch oven; bring to a simmer.
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Meanwhile, grind walnuts to a fine powder in a food processor.
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Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.
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Place duck legs into broth and press gently to submerge. Reduce the heat and simmer until duck legs are no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories668 | |
% Daily Value * | |
Total Fat 48g |
62% |
Saturated Fat 7g |
33% |
Cholesterol 102mg |
34% |
Sodium 990mg |
43% |
Total Carbohydrate 32g |
12% |
Dietary Fiber 4g |
14% |
Total Sugars 25g |
|
Protein 31g |
62% |
Vitamin C 8mg |
9% |
Calcium 68mg |
5% |
Iron 4mg |
21% |
Potassium 287mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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