Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Duck Fesenjan.


    Posts : 884
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Duck Fesenjan.

    Post  Admin on Wed Jan 18, 2017 1:33 am

    8 servings.


    +8 legs duck
    +salt and freshly ground black pepper to taste
    +2 tablespoons vegetable oil
    +1/4 cup water, or as needed
    +3 tablespoons olive oil, or more to taste
    +2 cups diced yellow onion
    +1 teaspoon ground turmeric
    +1/2 teaspoon ground cinnamon
    +1/8 teaspoon ground nutmeg
    +6 cups chicken broth, or more as needed
    +2/3 cup pomegranate molasses
    +1/4 cup honey
    +3 cups walnut halves

    15 m

    3 h 15 m

    Ready In
    3 h 30 m


    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.

      Current date/time is Thu Mar 22, 2018 10:04 am