Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 duck leg quarters generously with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned duck leg quarters skin-side down for 8 minutes until golden brown and crispy, then flip and sear for another 5 minutes, and remove them from the pot, reserving the rendered fat.

3. 3

   Reduce heat to medium, add 2 large onions, finely sliced, to the same pot and cook for 10 minutes until softened and lightly caramelized, stirring occasionally.

4. 4

   Stir in 4 cloves minced garlic, 1 teaspoon ground allspice, and 1/2 teaspoon ground cinnamon, cooking for 1 minute until fragrant.

5. 5

   Pour in 2 cups chicken or duck broth and 1/2 cup pomegranate molasses, scraping up any browned bits from the bottom of the pot, then add 1 cup dried figs, stemmed and halved, along with 1 bay leaf.

6. 6

   Return the seared duck leg quarters to the pot, ensuring they are partially submerged in the liquid, bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until the duck is very tender.

7. 7

   Discard the bay leaf, garnish the slow-simmered duck with 1/4 cup fresh pomegranate seeds and 1/4 cup fresh chopped parsley before serving.