adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Duck Fesenjān
Duck Fesenjān
0 Likes
Prep Time:
10 minutes
Cook Time:
220 minutes
Total Time:
230 minutes
Savory duck stew with rich pomegranate and walnut sauce - a traditional Persian delight known as fesenjān.
Ingredients:
  • 8 duck legs
  • salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 0.25 cup water, or as needed
  • 3 tablespoons olive oil, or more to taste
  • 2 cups diced yellow onion
  • 1 teaspoon ground turmeric
  • 0.125 teaspoon ground nutmeg
  • 6 cups chicken broth, or more as needed
  • 0.66666668653488 cup pomegranate molasses
  • 0.25 cup honey
  • 3 cups walnut halves
Instructions:
  • Generously coat duck legs with a perfect balance of salt and pepper.
  • In a large skillet, heat vegetable oil over high heat until sizzling. Add duck legs, skin-side down, and sear until golden brown, 2 to 5 minutes. Flip and sear the other side until golden brown, 2 to 4 minutes. Remove legs to a plate and pour the delicious rendered duck fat into a bowl.
  • Add water to the skillet and bring to a boil, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan. Take off the heat.
  • In a Dutch oven, combine 2 tablespoons of duck fat and olive oil over medium heat until sizzling. Sauté onion until golden brown, for about 7 to 10 minutes. Stir in turmeric, cinnamon, and nutmeg, and cook until fragrant, around 1 minute.
  • Transfer the flavorful mixture of chicken broth, pomegranate molasses, honey, and reserved water from the skillet to the Dutch oven and gently bring to a simmer.
  • Grind walnuts into a fine powder using a food processor.
  • Toast ground walnuts in a dry skillet over medium heat until fragrant, for 2 to 3 minutes; then mix into the broth.
  • Submerge duck legs in broth, ensuring they are covered. Simmer gently until duck legs are fully cooked and juices run clear, for about 3 to 4 hours. Check with an instant-read thermometer; it should read 165 degrees F (74 degrees C) near the bone.
  • First, bring the flavorful broth to a vigorous boil and let it simmer until it reduces and reaches your ideal saucy consistency. Don't forget to sprinkle some salt for seasoning. Finally, generously pour the aromatic sauce over the succulent duck legs before serving.

Similar Recipes