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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Davin Nzums
[email protected]This was my first time making duck fesenjan, and I'm so glad I tried this recipe. It was easy to follow and the results were amazing. The duck was fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.
Davronbek Mominjonov
[email protected]I'm a vegetarian, so I made this recipe with tofu instead of duck. It turned out great! The tofu absorbed the flavors of the sauce perfectly.
Elisha David
[email protected]Overall, this was a good recipe. The duck was tender and the sauce was flavorful. I would recommend it to others.
Depip Baniya
[email protected]This dish was a bit too sweet for my taste. I would recommend using less pomegranate molasses next time.
Faryal Faryal
[email protected]I'm not a big fan of duck, but I thought I'd give this recipe a try. I was pleasantly surprised! The duck was cooked perfectly and the sauce was flavorful. I'll definitely be making this again.
SmokesxXxDreams
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive meal that's perfect for a special occasion.
Brenda Tuttle
[email protected]I love the combination of sweet and sour in this dish. The pomegranate molasses gives it a lovely tang that perfectly complements the richness of the duck.
Eldon Mitchelle
[email protected]This was my first time making duck fesenjan, and I'm so glad I tried this recipe. It was easy to follow and the results were amazing. The duck was fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.
Edicated Charsi
[email protected]I'm a vegetarian, so I made this recipe with tofu instead of duck. It turned out great! The tofu absorbed the flavors of the sauce perfectly.
ajijamzehen14
[email protected]Overall, this was a good recipe. The duck was tender and the sauce was flavorful. I would recommend it to others.
Charles Jones
[email protected]The duck was a bit dry, but the sauce was delicious. I'll try cooking the duck for a shorter amount of time next time.
Irfan Hadeir
[email protected]This duck fesenjan was a bit too sweet for my taste. I would recommend using less pomegranate molasses next time.
paul heffner
[email protected]I'm not a huge fan of duck, but I thought I'd give this recipe a try. I was pleasantly surprised! The sauce was flavorful and the duck was tender. I'll definitely be making this again.
Merith Moon
[email protected]This dish was a bit more time-consuming to make than I expected, but it was worth the effort. The end result was a delicious and impressive meal that my family loved.
Orgito 12
[email protected]I'm always looking for new and exciting recipes, and this duck fesenjan caught my eye. I'm so glad I tried it! The flavors were incredible, and the duck was cooked perfectly. I will definitely be making this again.
Md.Rakib Hassain
[email protected]This duck fesenjan was a hit at my dinner party. Everyone loved the unique flavor combination and the tender duck meat. I will definitely be making this again for special occasions.
Tink Armstrong
[email protected]I love the vibrant color of this dish! The pomegranate molasses gives it such a beautiful hue. The taste is just as impressive, with a perfect balance of sweet, sour, and savory.
Andrew Duggins
[email protected]This was my first time cooking duck, and I was a bit intimidated. But this recipe made it easy and enjoyable. The duck turned out perfectly tender and juicy, and the sauce was flavorful and delicious. I'll definitely be making this again.
Azoro Mmesoma
[email protected]I'm a big fan of Persian cuisine, and this duck fesenjan did not disappoint. The flavors were well-balanced, and the duck was cooked to perfection. The walnuts added a lovely texture and richness to the sauce. I highly recommend this recipe to anyone
Marie Alexis
[email protected]This duck fesenjan was a true delight! The combination of the rich, tangy walnut sauce and the tender duck meat was simply irresistible. I followed the recipe precisely, and the results were stunning. My family and friends raved about it, and I can't