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How to Make Duck Fesenjān - A Step-by-Step Guide

Duck Fesenjān is a traditional Persian dish that is rich, flavorful, and perfect for special occasions or gatherings. This dish is a delightful combination of tender duck meat, ground walnuts, pomegranate molasses, and a blend of aromatic spices.

The flavors of this dish are complex and unique, offering a perfect balance of tartness and sweetness, making it a truly unforgettable culinary experience. In Persian cuisine, Fesenjān is often served at weddings, Nowruz (Persian New Year), a...

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Ingredients

  • 8 duck legs
  • salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • ¼ cup water, or as needed
  • 3 tablespoons olive oil, or more to taste
  • 2 cups diced yellow onion
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 6 cups chicken broth, or more as needed
  • ⅔ cup pomegranate molasses
  • ¼ cup honey
  • 3 cups walnut halves

Information

  • Prep Time: 10 mins
  • Cook Time: 3 hrs 40 mins
  • Total Time: 3 hrs 50 mins
  • Servings: 8

  • Season duck legs all over with salt and 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. 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 the heat.
  • Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add onion and sauté until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute.
  • Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the Dutch oven; bring to a simmer.
  • Meanwhile, grind walnuts to a fine powder in a food processor.
  • Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.
  • Place duck legs into broth and press gently to submerge. Reduce the heat and simmer until duck legs are no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve.

    • Nutrition

    668 cal.

    • Total Fat: 48g
    • Saturated Fat: 7g
    • Cholesterol: 102mg
    • Sodium: 990mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 4g
    • Total Sugars: 25g
    • Protein: 31g
    • Vitamin C: 8mg
    • Calcium: 68mg
    • Iron: 4mg
    • Potassium: 287mg

    Categories

    Main recipes
    Persian recipes
    Stew recipes
    Duck recipes