Pomegranate & Tea-Braised Duck With Pasta

1 fave
More from this source
SF Gate

Comments

Add a comment

Ingredients

1 3/4 cups water

3 tablespoons fragrant black tea leaves (like Oolong, Earl Grey)

2 1/2 pounds duck legs

Kosher salt to taste

Freshly ground black pepper to taste

1/2 large onion, finely chopped

1 1/2 teaspoons minced garlic

3/4 cup hearty, dry, lightly oaked red wine

1 tablespoon pomegranate concentrate or syrup

3/4 teaspoon minced fresh rosemary

3/4 teaspoon minced fresh thyme

1 tablespoon flour (optional)

1 tablespoon butter, at room temperature (optional)

Soy sauce (optional)

8 to 12 ounces penne pasta

8 ounces mild baby greens like tatsoi or mizuna, well rinsed

1 tablespoon fruity extra virgin olive oil, or as needed

Optional garnish

Chopped parsley

Pomegranate seeds

Grated Parmesan cheese

You might also like

Braised Duck With Turnips
Saveur
Spice-Rubbed Duck Legs Braised With Green Olive...
Epicurious
Seared Foie Gras With Braised Turnip And Sherry...
Williams-Sonoma
Braised Duck Legs With Mustard Greens And Bok Choy
Saveur
Cook The Book: Braised Duck With Ni├žoise Olives...
Serious Eats
Braised Duck Legs With Shallots And Parsnips
Epicurious
Pinot-Braised Duck With Spicy Greens
Sunset
Braised Duck Legs With Rutabagas
Saveur
Braised Duck Legs With Orange Chocolate Sauce
Traveler's Lunchbox
Cassoulet Of White Beans With Braised Pork, Sau...
Fine Cooking