Sweet and Spicy Duck Leg Casserole with Prunes and Pomegranate

This rich and comforting casserole combines tender duck legs with sweet prunes and tangy pomegranate molasses. Serve with a mound of mashed potatoes and buttered green cabbage for a cosy autumn meal.

Serves: 4

Prep Time: 15 Minutes

Cooking Time: 1 hour 20 minutes

• 4 large duck legs
• Sea salt and ground black pepper
• 1 tbsp olive oil
• 2 onions, peeled and sliced
• 2 garlic cloves, crushed
• 2 bay leaves
• 6 sprigs of fresh thyme
• 1 stick of cinnamon
• 1 tbsp pomegranate molasses
• 1 tbsp tomato puree
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• Grated zest and juice of 1 orange
• 12 soft prunes
• 250ml chicken stock
• 250ml red wine

1. Preheat the oven to 180°C/160° fan/gas 4.
2. Season the duck with salt and pepper.
3. Place a casserole pot over a medium heat and add the oil. Add the duck legs skin side down and cook for 5-6 minutes until golden brown. Lift out using a slotted spoon and transfer to a plate.
4. Pour off any excess fat, leaving around 2 tablespoons then add the sliced onions.
5. Fry the onions for 10 minutes until soft and caramelised. Add the garlic and cook for a further 5 minutes.
6. Add the herbs, pomegranate molasses, tomato puree, spices, orange zest and juice and stir.
7. Add the prunes, chicken stock and wine and bring to the boil.
8. Remove from the heat and place the duck legs in the casserole, making sure the duck legs aren’t completely submerged to ensure the skin can crisp.
9. Cook uncovered in the preheated oven for approximately 50 minutes to 1 hour until the duck is tender and the sauce has reduced. Add a little more stock during cooking if necessary.
10. Serve with fluffy mashed potatoes and buttered green cabbage.