Harissa Duck Legs With Pomegranate Dressing Recipe

Name: Harissa Duck Legs With Pomegranate Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None red peppers, quartered, seeds and membranes removed; 2 tsp ground cumin; 1/2 tsp ground coriander; 5 None fresh long red chilies, seeded, coarsely chopped; 1 None fresh small red Thai chili, coarsely chopped; 2 cloves garlic, quartered; 1/2 tsp salt; 1 tbsp peanut oil; 4 None duck legs; 1 1/4 cups Greek yogurt; 2 tbsp pomegranate pulp; 2 tbsp fresh cilantro leaves

Servings: persons

2 None red peppers, quartered, seeds and membranes removed
2 tsp ground cumin
1/2 tsp ground coriander
5 None fresh long red chilies, seeded, coarsely chopped
1 None fresh small red Thai chili, coarsely chopped
2 cloves garlic, quartered
1/2 tsp salt
1 tbsp peanut oil
4 None duck legs
1 1/4 cups Greek yogurt
2 tbsp pomegranate pulp
2 tbsp fresh cilantro leaves

1
Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover and let stand for 5 mins. Peel then chop flesh coarsely.
2
Meanwhile, dry-toast spices in a small frying pan, stirring, until fragrant. Transfer to a food processor along with peppers, chilies, garlic, salt and peanut oil. Process until smooth then strain out excess liquid.
3
Transfer paste to a large bowl. Add duck legs and turn to coat. Cover and chill for 3 hours, or overnight.
4
Preheat grill. Grill duck over indirect heat for 15 mins then grill over direct heat until browned and cooked to your liking. Remove from heat, cover and let rest for 5 mins.
5
Meanwhile, to make the pomegranate dressing, combine yogurt and pomegranate in a small bowl.
6
Serve duck drizzle with pomegranate dressing and topped with cilantro.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 None red peppers, quartered, seeds and membranes removed, 2 tsp ground cumin, 1/2 tsp ground coriander, 5 None fresh long red chilies, seeded, coarsely chopped, and more.

Yes, Harissa Duck Legs With Pomegranate Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Harissa Duck Legs With Pomegranate Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions