Pomegranate & Tea-Braised Duck With Pasta

1 fave
More from this source
SF Gate


Add a comment


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