Best 2 Duck Fesenjan Recipes
**Duck Fesenjan: A Persian Masterpiece of Sweet and Savory Delights**
Duck Fesenjan is a culinary masterpiece that seamlessly blends the rich flavors of duck meat with the sweet and tangy notes of pomegranate and walnuts. Originating from Persia, this dish has captivated taste buds for centuries and continues to be a beloved delicacy enjoyed across the globe.
This article presents a diverse collection of Duck Fesenjan recipes that cater to various preferences and skill levels. From traditional Persian preparations that honor the dish's heritage to contemporary variations that add a modern twist, these recipes offer a culinary journey that celebrates the vibrant flavors of Duck Fesenjan.
Whether you're a seasoned chef looking to explore the depths of Persian cuisine or a home cook seeking a unique and flavorful dish to impress your guests, this article has something for everyone. So, prepare to tantalize your taste buds as we delve into the world of Duck Fesenjan, where sweet, savory, and tangy flavors come together in perfect harmony.
DUCK FESENJAN
A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds. This is my interpretation of the ancient classic. I'm assuming like most similar recipes, every household has their own version, and this kind of thing can easily be tailored to your tastes.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Persian
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Season duck legs all over with salt and black pepper.
- Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes; turn and cook until browned on the other side, 2 to 4 minutes more. Transfer legs to a plate; pour rendered duck fat into a bowl.
- Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat.
- Heat about 2 tablespoons duck fat and olive oil in Dutch oven medium heat. Cook and stir onion in hot oil and fat until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, nutmeg; cook and stir until fragrant, 1 minute.
- Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into onions; bring to a simmer.
- Grind walnuts to a fine powder in a food processor.
- Cook and stir walnuts in a skillet over medium heat until fragrant, 2 to 3 minutes. Stir walnuts into broth mixture; place duck legs in broth to cover in broth. Reduce heat and simmer until duck legs are tender, 3 to 4 hours. Transfer duck to a serving dish.
- Bring broth mixture to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs.
Nutrition Facts : Calories 668.2 calories, Carbohydrate 32.3 g, Cholesterol 102.3 mg, Fat 48.1 g, Fiber 3.9 g, Protein 31.2 g, SaturatedFat 6.6 g, Sodium 990.1 mg, Sugar 24.9 g
FESENJAN - DUCK WITH POMEGRANATE & WALNUT SAUCE
This duck recipe is adapted from Claudia Roden's "The Book of Jewish Food." I found it on another site and wanted to share, but haven't tried it yet. As to the comment that it is Iranian, not Jewish: in stating it was Jewish I merely quoted the recipe source; but both groups originated in the same area, so it makes sense that both would have their own version of many similar dishes. There's an Iranian Fesenjan recipe here and it uses different seasonings.
Provided by firefly68
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
- Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.
Nutrition Facts : Calories 707.3, Fat 45.6, SaturatedFat 9.2, Cholesterol 327.5, Sodium 257.8, Carbohydrate 10.3, Fiber 1.8, Sugar 4.8, Protein 63
Tips:
- When selecting duck meat, choose a young duck with a tender, smooth texture and no gamey odor.
- To enhance the flavor of the duck, marinate it in a mixture of yogurt, lemon juice, garlic, and herbs overnight or for at least 2 hours.
- Before cooking the duck, pat it dry to remove excess moisture, which will help the skin crisp up.
- Sear the duck breasts in a hot skillet until golden brown and crispy, then finish cooking them in a low oven until they reach your desired doneness.
- For the fesenjan sauce, use high-quality walnuts and pomegranates. Toasting the walnuts before grinding them will bring out their nutty flavor.
- Simmer the fesenjan sauce for at least 30 minutes to allow the flavors to meld and deepen.
- Serve the duck fesenjan with steamed rice or your favorite grain.
Conclusion:
Duck fesenjan is a delicious and elegant dish that is perfect for a special occasion. The combination of tender duck, rich fesenjan sauce, and aromatic spices creates a truly unforgettable meal. With a little planning and effort, you can easily prepare this dish at home and impress your family and friends.
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