Duck with Cranberry and Pomegranate Sauce
Print Category Duck Thematic No thematic Source Maxi Evaluation
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Ingredient
- 4 duck legs
- 15 ml (1 tbsp) sunflower oil
- 250 ml (1 cup) chicken broth
- 250 ml (1 cup) cranberry juice
- 250 ml (1 cup) prepared demi-glace sauce
- 1 pomegranate, seeded
- To taste salt and pepper
- 500 g (1 lb) tagliatelle or other pasta of your choice
Directions
- Heat oil in a skillet over medium heat and brown duck legs on both sides. Add chicken broth and cranberry juice. Reduce heat to low and simmer for 30 minutes.
- Add demi-glace sauce, pomegranate seeds and continue cooking over low heat for 15 to 20 minutes. Season to taste and serve on a bed of tagliatelle or pasta of your choice.
Cook commentary
Serves: 4
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