Roast duck legs with pomegranate sauce

    1 hour 25 min

    Duck legs are slow-roasted in the oven and glazed with a sweet and tangy pomegranate-thyme sauce. This dish goes well with steamed rice and seasonal green veg.

    3 people made this

    Serves: 4 

    • 4 duck legs
    • 15g fresh thyme sprigs
    • 4 garlic cloves, smashed
    • salt and freshly ground black pepper, to taste
    • 375ml pomegranate juice
    • 2 tablespoons redcurrant jelly
    • 1 tablespoon Dijon mustard
    • 1 handful pomegranate seeds, to garnish

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Place thyme sprigs and garlic in a roasting tin. Lay duck legs on top; sprinkle with salt and pepper.
    3. Roast in the preheated oven for 1 hour.
    4. Combine juice, jelly and mustard in a small saucepan over medium heat. Stir to dissolve, then simmer for 5 minutes.
    5. After the duck has cooked for 1 hour, remove most of the fat from the tin and reserve for another use. Add the juice mixture. Return to the oven and roast until sauce is reduced, 10 to 15 minutes.
    6. Sprinkle roasted duck with pomegranate seeds before serving.

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