Duck with Cranberry and Pomegranate Sauce

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Duck with Cranberry and Pomegranate Sauce

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

  1. 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.
  2. 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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