Duck Fesenjān
My version of the ancient and classic fesenjān (fesenjoon) stew involves a savory blend of duck, pomegranate molasses, and walnuts. I recognize that each household may have its unique interpretation of this recipe, and this stew can be easily customized to suit individual tastes. Pair it with my Persian rice for a complete and flavorful meal.
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
Instructions
- 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
Calories: 668kcalCarbohydrates: 32gProtein: 31gFat: 48gSaturated Fat: 7gCholesterol: 102mgSodium: 990mgPotassium: 287mgFiber: 4gSugar: 25gVitamin C: 8mgCalcium: 68mgIron: 4mg
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