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Duck Leg with Pomegranate Molasses and Baked Semolina

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★★★★★

5 from 2 reviews

Duck leg cooked so that it falls off the bone, accompanied by a sweet, slightly tart sauce, making you want to go back for more!

Ingredients

Scale
  • 4 duck thighs (duck marylands)
  • 4 shallots, coarsely sliced
  • 3 garlic cloves, chopped finely
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons tomato paste
  • 1 cup (250 ml) red wine
  • 3 cups (750 ml) chicken stock
  • salt and pepper to taste
  • For the Baked Semolina:
  • 750 ml milk
  • 30 g butter
  • 1 cup (160 g) fine semolina
  • 1 cup (80 g) grated parmesan cheese
  • 2 egg yolks
  • salt and pepper to taste
  • More parmesan to garnish top of the semolina

Instructions

  1. Pre-heat oven to 180 ° C (360 ° F)
  2. To make the baked semolina, combine the milk and butter together in a saucepan and bring to a gentle boil- careful not to scald the milk.
  3. Reduce the heat and whisk in the semolina until the mixture thickens. Remove the pan from the heat and add the egg yolks, parmesan cheese and salt and pepper.
  4. Pour the batter into a lightly greased pan (20 cm x 30 cm), smooth the top of the mixture with a spatula and place in the fridge until set, approximately 1 -2 hours.
  5. In the meantime, heat a small amount of olive oil in a dutch oven on the stovetop. Over medium-high heat, brown the duck legs on both sides for several minutes, leaving the skin on. Remove the legs from pan and let drain on baking paper.
  6. Retain a small amount of the duck fat in the pan and drain the remainder. Sweat the shallots and garlic in the pan until translucent in color. Now add the tomato paste, wine, chicken stock and pomegranate molasses together and stir.
  7. Add the duck legs back into the pan, cover with a lid and cook in the oven for 1 hour 15 minutes or until the meat falls off the bone.
  8. Remove duck from the oven and shred the meat from the bone. Thicken the sauce if required, using a paste made of a small amount of corn flour mixed with water. Add salt and pepper to taste.
  9. Preheat the broiler oven to high; remove the semolina from the fridge and cut into round shapes using a pastry ring (or cut into other shapes as desired).
  10. Place semolina shapes into a lightly greased tray, sprinkle with parmesan cheese and bake for several minutes until golden crust forms on top.
  11. Place the baked semolina on a plate, cover with shredded duck pieces and then add sauce on top.

Find it online: https://gdaysouffle.com/duck-leg-with-pomegranate-molasses-and-baked-semolina/