Braised Duck Legs

Name: Braised Duck Legs
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: 4 tsp pomegranate molasses; 500 g/1 lb 2 oz roasted aubergines/eggplants (see Roasted Vegetables), flesh chopped into cubes; 60 g/2¼ oz/½ cup walnut pieces, roughly chopped; sea salt and freshly ground black pepper; 4 tsp finely chopped mint leaves, plus extra for sprinkling; chopped mint leaves, to sprinkle; 4 duck legs, skin on; 6 garlic cloves, finely chopped; 5 cm/2 in piece of root ginger, peeled and finely chopped; ½ tsp ground cinnamon; 4 tomatoes, finely chopped; Chelow Rice, to serve; seeds from 1 pomegranate (optional), to sprinkle; 2 shallots, finely chopped; 2 tbsp sunflower oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This is a hearty Iranian stew, traditionally made with game birds and meatballs. Here, I have used duck legs instead and made the sauce as a separate chutney. You can serve this chutney with fish and chicken dishes, too.

Ingredients

4 duck legs, skin on
4 tsp finely chopped mint leaves, plus extra for sprinkling
sea salt and freshly ground black pepper

Asia
Iran
Stew
Main course
Spicy
Gluten-free

Method

Preheat the oven to 170°C/325°F/Gas 3. Lightly pierce the duck skin all over the legs with the point of a sharp knife or a skewer, being very careful not to puncture the meat, as this would make it toughen during cooking. Season with salt and pepper.
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