Duck Fesenjan.

8 servings.

Ingredients.

+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







Prep
15 m

Cook
3 h 15 m

Ready In
3 h 30 m

Method.

1
Season duck legs all over with salt and black pepper.

2
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.

3
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.

4
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.

5
Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into onions; bring to a simmer.

6
Grind walnuts to a fine powder in a food processor.

7
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.

8
Bring broth mixture to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs.