duck with pomegranate
This page shows the occasional difference between expectation and reality.
Like I do so often, I started with a meal, then later made a soup out of it. However, this one time it was out of necessity. I thought I was cooking a young duck. The duck did not agree.
The 90 minutes shown in part 1 are more than sufficient to make a young duck leg tender in a pot roast, but not nearly enough for an old bird. I had to boil it 3 more hours before it was acceptable. Dinner was late that day.
The recipe was good, my rubber duck wasn't appropriate for that recipe.
Duck pieces braised in fruit paste, (figs, dates, prunes a.o.) and pomegranate juice, served with mixed vegetables (potatoes, onion, bell pepper, broccoli).
The fruit paste sweetens the stew, and turns it a very dark color.
The pomegranate juice gives it a prominently tart flavor overtone.