Duck Fesenjān

Chef John's recipe for the classic Persian stew called fesenjān (fesenjoon) features a savory combination of duck, pomegranate molasses, and walnuts.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 40 mins
• Total Time: 3 hr 50 mins
• Calories: 668 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt and freshly ground black pepper to taste
• 1 teaspoon ground turmeric
• 3 tablespoons olive oil, or more to taste
• 6 cups chicken broth, or more as needed
• 2 cups diced yellow onion
• 3 cups walnut halves
• 0.5 teaspoon ground cinnamon
• 0.25 cup water, or as needed
• 0.125 teaspoon ground nutmeg
• 0.25 cup honey
• 8 duck legs
• 0.66666668653488 cup pomegranate molasses

Recipe Instructions

Step 1

Season duck legs all over with salt and pepper.

Step 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. Transfer legs to a plate; pour rendered duck fat into a bowl.

Step 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 the heat.

Step 4

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.

Step 5

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

Step 6

Meanwhile, grind walnuts to a fine powder in a food processor.

Step 7

Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.

Step 8

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).

Step 9

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