I love a new ingredient. I like to see something, think 'I have no idea what to do with that' and buy it anyway.
That's exactly what happened with Pomegrante Molasses. Having bought it, I needed to find a recipe to use it in. As luck would have it, there in the Sainsburys magazine was a Bill Granger recipe for duck legs with Pomegrante Molasses and walnuts. I adapted it a little as I preferred to roast the duck to crisp up the skin, rather than cook it in the sauce. The tangy pomegranate molasses is nicely balanced by the sugar and the nuts - adjust the quantities to suit your own taste.
I first tried this after a walk in the park on a cold sunny November Sunday. Well, I say a walk in the park, I walked for a bit then husband and small dog left me on a bench with my Kindle while they did a few more circuits (I think I was holding them back). This was the perfect dish to come back to with rosy cheeks and big appetites.
That's exactly what happened with Pomegrante Molasses. Having bought it, I needed to find a recipe to use it in. As luck would have it, there in the Sainsburys magazine was a Bill Granger recipe for duck legs with Pomegrante Molasses and walnuts. I adapted it a little as I preferred to roast the duck to crisp up the skin, rather than cook it in the sauce. The tangy pomegranate molasses is nicely balanced by the sugar and the nuts - adjust the quantities to suit your own taste.
I first tried this after a walk in the park on a cold sunny November Sunday. Well, I say a walk in the park, I walked for a bit then husband and small dog left me on a bench with my Kindle while they did a few more circuits (I think I was holding them back). This was the perfect dish to come back to with rosy cheeks and big appetites.
Ingredients:
2 duck legs
For the sauce:
Half an onion finely sliced
Squeeze of garlic purée
Half a cinnamon stick
Zest of half an orange
100ml of pomegranate juice
100ml chicken stock
1 tbsp pomegranate molasses
1 tbsp light muscavado sugar
50g walnuts, toasted and chopped
For the lentils:
Half an onion finely sliced
100g chorizo diced small
1 tsp thyme
1 tsp parsley
1 tin chopped tomato
1 tin puy lentils
Salt and pepper
How to make it:
1. Pre-heat the oven to 180c/gas 4.
2. Season the duck legs and place skin up in a roasting tray. Roast for 1 hour 30mins.
3. In a frying pan fry half a sliced onion for about 8 mins until it's golden.
4. Stir in the cinnamon stick, orange zest, pomegranate juice, stock and garlic. Bring to a simmer.
5. Reduce to a low heat, cover with a lid and cook for about 1 hour.
6. In the meantime, fry the second half of the onion with the chorizo in a separate pan until the onion is soft.
7. Add the thyme, parsley, tomato and lentils. Season to taste and cook on a gentle heat for about 30 mins.
8. Remove the cinnamon stick from the sauce and add the sugar and pomegranate molasses.
9. Turn up the heat and bubble for about 10 mins until it's thick and syrupy. Add the walnuts and stir lightly to coat in the sauce.
10. Serve the duck leg on a bed of the lentils and drizzle liberally with the sauce. You could also serve a jug of extra sauce on the side for those who want it (me).
Recipe adapted from Bill Granger for Sainsburys Magazine.
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