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Pomegranate and Tea-Braised Duck With Pasta
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
Bring the water to a boil, then remove from heat and set aside for 5 to 10 minutes, add the tea and let steep for 5 to 10 minutes, then strain and set aside.
Remove silver skin and excess fat from duck legs, lightly score the skin in a diamond pattern, season well with salt and pepper. Select a skillet just large enough to hold the duck legs in a single layer. Preheat the skillet to medium, then put in the legs skin side down. Cook until the fat has rendered and the skin is dark golden brown, about 5-10 minutes. Turn the legs over and sear the other side. Remove from the skillet and set aside.
Remove excess fat from the skillet and reduce heat to medium-low. Add the onion and saute until it begins to soften, then add the garlic. Cook, stirring occasionally, until the garlic becomes aromatic, add the wine and simmer until reduced by about half.
Add the tea, pomegranate concentrate, rosemary and thyme, then return the duck legs to the skillet. The liquid should come at least halfway up the legs (if not, add water or chicken broth). Cover and bring to a boil, then reduce heat to low and simmer until tender, about 1 hour, turning the legs at least once.
Remove the duck legs from the skillet and let cool slightly, discard skin and bones and shred meat or cut into thin strips. Skim any fat from the braising liquid and puree. Return puree to the skillet and simmer until the liquid has reduced to a very light sauce consistency, then return the duck meat to the sauce. Taste and adjust seasoning. You may want to use a touch of soy sauce instead of salt to deepen the flavor. Cover and keep warm.
While the sauce is reducing, cook the pasta. When pasta is al dente and just before draining, toss the greens into the pot with the pasta. Give a quick stir, then drain immediately, reserving some of the pasta cooking water. Toss the pasta and greens with just enough extra virgin olive oil to prevent sticking, then season lightly with salt and pepper.
Assembly: Divide pasta and greens among warmed bowls. Spoon duck and sauce over the pasta, adding reserved pasta water a tablespoon at a time for a moister dish. Add optional garnishes.
Serves 4 |
