Braised Peking Duck Legs with Pomegranate recipe

Braised Peking Duck Legs with Pomegranate

by Diana Opoti (@dianaopotieats)
Prep Time
9hr 10min
Cook Time
1hr 40min
Total Time
10hr 50min

A flavorful and tender duck dish with a sweet and tangy pomegranate garnish.

Ingredients

2 Servings
(1 serving = 1 duck leg)

For the Cure

  • 2piece
    duck legs
  • 1tbsp
    salt
  • 1/2tsp
    black pepper
  • orange zest
  • 1tsp
    fresh thyme leaves

For the Braise

  • 1tsp
    Chinese 5-Spice powder
  • 2tbsp
    light soy sauce
  • 1tbsp
    dark soy sauce
  • 1tbsp
    brown sugar
  • 2
    bay leaves
  • 1
    cinnamon stick
  • 1/2cup
    water or chicken stock

For Garnish

  • Pomegranate seeds
  • Fresh herbs (optional)

How to make Braised Peking Duck Legs with Pomegranate

Cure the Duck Legs

  1. In a small bowl, mix the salt, black pepper, orange zest, and thyme. Rub this mixture all over the duck legs, covering them evenly.

    Step 1.1: In a small bowl, mix the salt, black pepper, orange zest, and thyme
  2. Place the duck legs in the fridge to cure overnight to infuse flavor and tenderize the meat.

Prepare and Sear the Duck Legs

  1. After curing, rinse the duck legs thoroughly to remove the cure mixture and pat them completely dry with paper towels.

  2. 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.

  3. 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.

    Step 2.1: Flip and sear the other side for 2-3 minutes

Prepare and Braise the Duck Legs

  1. 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.

    Step 3.1: 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
  2. Stir to combine and let the mixture come to a gentle simmer.

  3. 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.

    Step 3.1: Return the seared duck legs to the pan, skin-side up
    Step 3.2: Return the seared duck legs to the pan, skin-side up
  4. Once done, transfer the duck legs to a serving platter and spoon some of the braising liquid over them.

  5. Top with a generous sprinkle of pomegranate seeds for a fresh, sweet contrast.

Tips & Tricks

  1. Curing overnight allows the flavors to deeply penetrate the duck, enhancing tenderness and taste.

  2. The duck fat rendered during searing is perfect for roasting vegetables or potatoes for an added depth of flavor.

  3. Adjust the amount of water or stock depending on the size of your pan; it should cover about halfway up the duck legs.

  4. Cooking on low heat ensures the duck becomes tender and 'tear-apart' soft.