Chef: Chef Brian Streeter
1.Preheat the oven to 350°F.
2.Trim the duck legs of excess fat and season on both sides with salt and pepper. Place a dutch oven or other heavy, wide-bottom pan with a tight-fitting lid on the stove. Arrange the duck legs in the bottom of the pan fat side down. Turn to high heat and cook until the fat side is brown. Turn and sear briefly on the other side.
3.Remove duck from the pan. Turn the heat down to medium. Discard all but 2 tablespoons of the fat from the pan and add the onion. Sauté onion until soft, about 10 minutes.
4.Add the turmeric and cinnamon and stir to combine. Add the pomegranate molasses and lime juice. Bring to a boil. Arrange the duck legs on top, fat side up. Add chicken broth to the top of the duck. Add the bay leaf. Bring to a simmer. Cover and place in the middle of the oven.
5.Cook for an hour, add the carrots and continue cooking for another 30 minutes until duck is tender.
6.Remove the duck from the pan and on top of the stovetop reduce the liquid in the pan to a light, sauce-like consistency. If there is excess fat floating on top, skim if off with a large spoon. Return the duck legs to the pan and coat with the sauce.
7.Sprinkle the herbs over the top and serve.
Enjoy with a glass of Cakebread Cellars Suscol Springs Syrah.
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