Caspian-style braised duck in pomegranate and walnut sauce

Caspian-style braised duck in pomegranate and walnut sauce; Served with wedding rice (also called Jewel rice)

Servings: 6 • Preparation time: 20 minutes • Cooking time: 1 hour 40 minutes

Duck legs

2 tablespoons oil

6 large duck legs, trimmed of extra fat, skin scored

1 teaspoon salt

1 teaspoon freshly ground pepper

2 tablespoons flour

2 large onions, peeled and thinly sliced

4 cloves garlic

3 cups toasted shelled walnuts (about 3/4 pound)

4 cups pomegranate juice or 1/2 cup pomegranate paste (diluted in 4 cups water)

2 cups peeled and chopped butternut squash, cut in 1-inch cubes (about 1/2 pound)

1/3 cup honey or grape molasses

1/4 teaspoon ground saffron, dissolved in 1 tablespoon hot water

1 cinnamon stick (4 inches)

2 cups Merlot wine

Duck Breast

6 duck breasts (8 ounces each)

Servings: 6 • Preparation time: 30 minutes plus 8 to 24 hours marination • Cooking time: 10 minutes

Marinade

6 tablespoons verjuice

3 tablespoons grape molasses

Garnish

1 cup fresh pomegranate arils (about 3 pomegranates)

1/4 cup toasted shelled walnuts Thyme sprigs (optional)

Duck legs preparation

1. Preheat the oven to 325˚F.

2. Heat the oil in an ovenproof sauté pan or Dutch oven (large enough for 6 duck legs), over medium-high heat.

3. Dust the duck legs with salt, pepper and flour, place them in the pan skin sides down, and fry all sides until golden. Remove, set aside and cover to keep warm.

4. Heat two more tablespoons oil in the same pan and brown the onion and garlic; transfer to a food processor. Add the toasted walnuts and grind finely. Add 1/2 cup of pomegranate juice and pulse to create a smooth paste. Transfer to the pan.

5. Add the remaining pomegranate juice, butternut squash, honey, saffron water, cinnamon stick, wine and the duck legs to the pan. Bring to a boil and simmer, uncovered, for 10 minutes.

6. Cover and bake in the oven for 1 1/2 hours or until the duck is tender. Keep warm until ready to serve.

Duck breast preparation

1. To marinate the duck breast, mix together all the marinade ingredients. Trim the fat off the duck skin, score the skin and place in the marinade. Cover and allow to marinate in the refrigerator overnight.

2. Generously sprinkle salt and pepper on both sides of each breast.

3. Place the duck breast skin side down on a hot grill (or under the broiler) for 6 minutes or until brown.

4. Turn over and grill the other side for about 2 to 3 minutes. Remove from the grill, cover and allow to rest for a few minutes. Cut each breast lengthwise into 6 diagonal slices.