Duck Legs Pomegranate

14 Sep


The duck legs were marinated all day in a mix of yoghurt, pomegranate concentrate, garlic, thyme, bay, oregano, salt and pepper. They were then cooked in a hot pan. No oil is needed in the pan as the duck is rather fatty. I placed the legs in the pan skin side down first to render out some of the fat. The duck cooked for about 20 minutes. I added a bit more of the pomegranate concentrate at the very end, around the 15 minute mark.

Roasted creamer potatoes and Brussels sprouts were the vegetable of choice. I halved the potatoes and Brussels sprouts, salted, peppered and placed a tiny bit of olive oil on top. They cooked in a hot oven for 40 minutes.


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