Duck leg quarters are naturally rich and tender, and braising them in a fragrant sauce of pomegranate, lemon, turmeric, and chili creates a melt-in-your-mouth meal. This dish is bold, beautifully spiced, and brightened with fresh mint.
Serving Size: 4 servings
Cook Time: ~2 hours
Ingredients
- 4 duck leg quarters (15 oz each)
- Salt and black pepper, to taste
- 1 tbsp olive oil or duck fat
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp chili powder (adjust to heat preference)
- 1/2 tsp ground cumin (optional)
- Juice of 1 lemon
- Zest of 1 lemon
- 1 1/2 cups pomegranate juice
- 1/2 cup chicken broth
- Seeds from 1/2 fresh pomegranate (for garnish)
- Fresh mint (for garnish)
Instructions
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Pat the duck quarters dry and season both sides with salt and pepper.
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Heat olive oil or duck fat over medium-high heat in a large Dutch oven or heavy pot. Sear the duck legs skin-side down until golden brown and crispy (about 5–7 minutes). Flip and brown the other side for 3–4 minutes. Remove and set aside.
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Reduce heat to medium. Add the sliced onions and cook until soft, about 5 minutes. Stir in the garlic, turmeric, chili powder, and cumin (if using). Cook until fragrant, 1 minute more.
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Add lemon juice, lemon zest, and pomegranate juice. Stir to deglaze the pan, scraping up any browned bits. Add chicken broth and bring to a simmer.
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Return the duck legs to the pot, skin-side up. The liquid should come halfway up the meat. Cover, reduce heat to low, and simmer for 1.5 to 2 hours, or until the duck is fall-off-the-bone tender.
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Remove the duck legs and keep them warm. Cover and simmer the braising liquid for 10–15 minutes until it thickens slightly.
- Spoon sauce over duck legs and garnish with pomegranate seeds and fresh mint.
Braised duck leg quarters with pomegranate and lemon are a stunning centerpiece with minimal effort. The deep flavor of the braise paired with a fresh mint finish makes this dish unforgettable.