How to make it

  • Season the duck pieces with salt and pepper. Dredge duck in flour.
  • Heat butter in a large Dutch oven over medium high heat.
  • Brown duck pieces for about 3 minutes each side.
  • Remove duck to a plate and reserve.
  • Add pancetta and cook until golden, about 2 minutes.
  • Add shallots and carrots and cook until shallots are lightly browned, about 3 to 5 minutes.
  • Add cinnamon, bay leaves, wine, cloves, thyme, rosemary, cranberries and pomegranate molasses.
  • Bring to a boil. Add duck.
  • Reduce to a low simmer and cook (uncovered) 25 minutes.
  • Add stock.
  • Bring to a boil again then reduce heat to low.
  • Cover and simmer 1 to 1½ hours, turning duck ½ way through.
  • Transfer duck to bowl.
  • Heat sauce over low heat and whisk in chocolate until just melted.
  • Add the duck back to the sauce and stir to coat. Serve.

Reviews & Comments 4

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    " It was excellent "
    mystic_river1 ate it and said...
    Duck is fantastic and this recipe is printed and will be made soon. How innovative. Thank you.
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 496.1
    Total Fat: 22.1 g
    Cholesterol: 126.0 mg
    Sodium: 1,004.8 mg
    Total Carbs: 24.0 g
    Dietary Fiber: 1.8 g
    Protein: 33.1 g
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  • debra47 6 years ago
    What a delicious sounding recipe!
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  • kukla 6 years ago
    Another Hits The Bookmarks....(too many good things, not enough time to cook them all!) Thanks, yet again!
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