Fesenjan - Duck with Pomegranate and Walnut Sauce
Duck and walnuts simmered on the stove and spiced with pomegranate molasses for a Persian dish.
40 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- easy
- 1
Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
- 2
Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
