Back to the pomegranate

1 poblano chile

1 tablespoon unsalted butter

1 large clove garlic, minced

1/4 teaspoon coarse sea salt

1 1/2 cups chicken stock

1/2 cinnamon stick

1/4 cup Mexican crema or sour cream

Seeds from 1 ripe pomegranate

1. Heat the oven to 300 degrees. Spread the walnuts on a baking sheet and toast them until fragrant, 10 minutes. Turn them out onto a clean dish towel and rub them with the towel to remove as much of the skins as possible. Set aside.

2. Roast the chile over a flame or under the broiler until it is evenly charred all over, 5 minutes. Wrap the chile in plastic wrap and let it cool, then unwrap and slip off the skin. Remove seeds, stems and all blackened bits. Cut it in half lengthwise. Coarsely chop one half, finely dice the other and set aside.

3. In a heavy medium saucepan, melt the butter over medium heat. Add the garlic and sprinkle with the salt. Sauté for 2 or 3 minutes, then add the walnuts, the coarsely chopped poblano, the chicken stock and the cinnamon stick. Simmer for 30 minutes.

4. Remove the cinnamon stick. Let the soup cool slightly, then transfer to a blender and purée on highest speed until smooth. Wipe the pot clean and return the soup to it. Bring to a simmer. Taste and adjust the seasoning, then swirl in the crema.

5. Pour the soup into espresso cups and top each first with a few sprinkles of the diced poblano and the pomegranate seeds (reserve leftover pomegranate seeds for another use).

Each serving: 182 calories; 5 grams protein; 7 grams carbohydrates; 2 grams fiber; 16 grams fat; 4 grams saturated fat; 12 mg. cholesterol; 121 mg. sodium.

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Pomegranate-braised duck legs

Total time: 1 hour, 35 minutes, plus salting time

Servings: 2 to 4

Note: For pomegranate juice, break open pomegranates and carefully remove the seeds. Using either an immersion or regular blender, liquefy the seeds and strain the juice through a sieve. Or you can use bottled Pom juice.

4 duck legs (thighs attached)

2 teaspoons kosher salt

Freshly ground black pepper to taste

2 teaspoons herbes de Provence

3 cups pomegranate juice (from 9 to 12 pomegranates)

1 teaspoon chipotle or other hot red pepper flakes

2 shallots, thinly sliced

Seeds from 1 small pomegranate

1 small head frisée or lolla rossa lettuce

1. Season the duck legs on both sides with salt and pepper along with the herbes de Provence. Arrange skin-side up on a rack on a baking sheet and let stand, uncovered, in the refrigerator for 1 hour.

2. Heat the oven to 375 degrees. Transfer the duck legs to a shallow baking dish just large enough to hold all of them in one layer. Roast 1 hour.

3. Meanwhile, in a small pan, bring the pomegranate juice and chipotle flakes just to a simmer. Remove from the heat and set aside.

4. After the duck legs have roasted for 1 hour, carefully drain off the fat from the baking dish and pour the warm pomegranate juice over the legs. Arrange the shallots around the legs. Return to the oven and bake 30 minutes longer, until the meat is tender and the skin is crispy.

5. Carefully pour the pan juices through a sieve into a small saucepan. Bring to a boil and cook until reduced by two-thirds. Arrange the greens on a platter or individual serving plates and top with the duck legs. Spoon a little sauce around them and garnish with a good handful of pomegranate seeds.

Each serving: 343 calories; 26 grams protein; 36 grams carbohydrates; 2 grams fiber; 11 grams fat; 3 grams saturated fat; 105 mg. cholesterol; 686 mg. sodium.

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Pomegranate tapioca

Total time: 1 hour after overnight soaking

Servings: 4

Note: For pomegranate juice, break open pomegranates and carefully remove the seeds. Using an immersion or regular blender, liquefy the seeds and strain through a sieve. Or you can use bottled Pom juice. Large pearl tapioca is available at Nicole's in Pasadena and Surfas in Culver City.

1/2 cup large pearl tapioca

2 cups pomegranate juice (from 6 to 8 pomegranates)

1/2 cup sugar

1/4 teaspoon kosher salt

Seeds from 1 small pomegranate

Whipped cream for garnish

1. Combine the tapioca with 2 cups water in a medium bowl and soak overnight in the refrigerator.

2. Drain the tapioca and place in the top of a double boiler (or steel bowl set over a pot of simmering water). Add the pomegranate juice, sugar and salt. Cook, stirring often, until the juice thickens and the tapioca softens and turns translucent, about 45 minutes to 1 hour.

3. Chill several hours or overnight. Serve with pomegranate seeds and whipped cream.

Each serving (without whipped cream): 250 calories; 1 gram protein; 64 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 86 mg. sodium.