Tender Braised Duck with Pomegranate Molasses Recipe

Preheat the oven to 325°F (165°C).

Season the duck leg quarters with salt and black pepper.

Heat the olive oil in a large oven-safe pot over medium-high heat.

Brown the duck leg quarters on all sides, then remove them from the pot and set aside.

Reduce the heat to medium and add the diced onion to the pot. Sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute.

Return the duck leg quarters to the pot and pour in the chicken broth.

Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.

Braise the duck for 2 hours, or until it becomes tender and easily falls off the bone.

In a small bowl, mix together the pomegranate molasses and honey.

After 2 hours of braising, remove the pot from the oven and pour the pomegranate molasses mixture over the duck.

Return the pot to the oven and continue to braise for another hour, uncovered.

Remove the pot from the oven and let the duck rest for a few minutes before serving.

Serve the tender braised duck with pomegranate molasses sauce spooned over the top.