Slow-baked pomegranate-glazed duck legs with delicious, sticky orange and star anise onions are a fantastic centrepiece to any meal.
This is not a quick dinner; it takes a little over a couple of hours to prepare and cook, but it is very easy, and most of the cooking is very "hands-off".
Sticky Slow Roast Duck Legs
I love cooking with duck; it always feels fancy, yet duck legs, in particular, are relatively affordable compared to other "fancy" meats.
The bold flavour of the meat means that you can combine it with big and bold flavours, and the duck still shines through.
They feature here in recipes as diverse as a duck leg tagine, tamarind duck legs and hoisin duck legs.
Here I combine slow-roast duck legs with some wonderful pomegranate molasses, orange, star anise and onions.
The duck gets seared first, and then the onions are softened down in the duck fat. The sauce gets poured over the top, and everything is thrown into the oven.
The slow cooking allows the onions to absorb loads of flavour from that sauce and create a kind of pomegranate onion marmalade.
This is not a quick dinner; it will take a couple of hours to make, but it is all very easy, and it tastes fantastic!
Frequently Asked Questions
Can I use duck breasts?
The sauce and the onions would work wonderfully with duck breast, but you would have to change the cooking technique and timing significantly.
I would use my initial cooking technique, then remove the duck breast and set it aside. Add the onions, soften them and then add the sauce and reduce it over a high heat.
Return the duck, and pop everything in the oven for 8-12 minutes, depending on how pink you want the duck to be.
Why do you start the duck in a cold pan?
It has been my favourite way to cook duck for years. Starting the duck in a cold pan, gently heats the fat under the skin, which allows it to render out beautifully. You also get perfectly evenly browned skin!
What is pomegranate molasses?
It's essentially reduced pomegranate juice; it has a fantastic sweet and sour flavour.
Can I make this in advance?
Yes, this recipe will sit fine in the fridge for 2-3 days in an airtight container. Reheat it in a covered baking dish in the oven until it is piping hot, which will take around 25 minutes.
You may need an additional splash of water.
Serving Suggestions
I've served my pomegranate molasses-glazed duck legs with a fantastic warm feta cheese and freekeh salad in the photos on this page.
But it is a dish that is fantastic with a host of different foods. In the video (below the recipe), it is served with my batata harra recipe.
The sweet and sour onion "sauce" works incredibly well with salty potatoes, too! Everything from my crispy fried potatoes, Parmentier potatoes and air fryer French fries all work very well.
If you wanted some greens, then I would opt for either some green beans amandine or roasted tenderstem broccoli.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" oven-proof frying pan (with a lid).
- Kitchen tongs.
- Mixing bowl.
- Chopping board.
- Kitchen knife.
- Citrus zester.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Pomegranate Molasses Baked Duck Legs
Ingredients
- 2 Medium Duck Legs 450g total
- ½ teaspoon Salt
- 1 Medium Onion 150g
- 1 Medium Orange 200g
- 3 tablespoon Pomegranate Molasses
- 1 teaspoon Dark Brown Sugar
- 75 ml Warm Water ⅓ Cup
- 1 Star Anise
Instructions
- Season the duck legs with the salt and place them skin side down in a cold 28cm or 11" frying pan. Pop them on the hob, set the temperature to low-medium and put them on the heat and cook for 15-20 minutes.
- Cut the onion in half, peel it and then slice it into 2-3mm (⅛") thick half-moon shapes.
- Zest the orange into a medium mixing bowl, then cut the orange in half and squeeze the juice from half of it into the bowl.
- Add the pomegranate molasses, brown sugar, warm water and star anise to the bowl and mix well.
- By now, the duck should have freed itself from the base of the pan and browned up nicely. Flip it and cook it for 5 more minutes.
- Remove the duck legs, set them aside and add the onions to the pan and cook them for 5 minutes in the duck fat, stirring regularly.
- Return the duck to the pan, skin side up, and pour over the sauce.
- Cover with a lid and transfer to the oven and cook for 90 minutes at 160°C or 320°F.
- Take the pan out of the oven, place it on the hob, and remove the duck and set it aside. Turn the heat to medium and cook for 7-10 minutes to reduce the sauce before serving.
