Red Wine and Pomegranate Molasses Braised Duck » Dish Magazine
Now the cooler months have arrived, I love to serve this rich braised duck with a creamy soft polenta or the wide strands of papardelle pasta. It creates beautiful cooking aromas that will waft...
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Ingredients
- 1 whole fresh duck
- 2 onions, sliced
- 2 carrots, diced
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 tablespoon finely chopped rosemary or thyme leaves
- 2 tablespoons pomegranate molasses
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef stock Soft Polenta
- 1 cup instant polenta
- 4 cups milk
- 1 tablespoon thyme leaves
- ½ cup freshly grated Parmesan
- sea salt
- freshly ground pepper
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