Fesenjan Duck with Pomegranate Walnut Sauce
Indulge in the bold, aromatic flavors of Persia with this Fesenjan Duck with Pomegranate Walnut Sauce, a deliciously rich and elegant dish that's perfect for special occasions or a luxurious dinner at home. Tender, seared duck legs are slow-simmered in a velvety blend of finely ground walnuts, sweet-tart pomegranate molasses, and warm Middle Eastern spices like cinnamon and turmeric. The result is a luscious stew that harmoniously balances savory, nutty, and tangy notes. Garnished with jewel-like pomegranate seeds for a burst of freshness and served alongside fluffy basmati rice or warm flatbread, this one-pot wonder is a feast for both the eyes and the palate. Whether you’re exploring Persian cuisine or seeking a new, show-stopping recipe, this Fesenjan duck delivers unforgettable flavor in every bite.
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Recipe Information
Ingredients
- 4 pieces duck legs
- 1.5 cups walnuts
- 1 cup pomegranate molasses
- 1 large onion
- 2 cups chicken or duck stock
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric powder
- 1 tablespoon sugar (optional, for balancing flavor)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup pomegranate seeds (optional, for garnish)
Instructions
Preheat a large heavy-bottomed pan or Dutch oven over medium-high heat.
Pat the duck legs dry with paper towels and season both sides with salt and black pepper.
Add 1 tablespoon of olive oil to the pan and sear the duck legs, skin side down, for about 5-6 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 3-4 minutes. Remove the duck from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pan. Finely dice the onion and sauté for 5-6 minutes until soft and translucent.
Add the turmeric powder and ground cinnamon to the onions, stirring for 1 minute to release their aroma.
Using a food processor, pulse the walnuts until finely ground (almost paste-like, but not oily). Add the ground walnuts to the pan and stir well to toast them lightly for 2-3 minutes.
Pour in the chicken or duck stock and stir until the mixture is smooth. Allow it to gently simmer for 5 minutes.
Add the pomegranate molasses and sugar (if desired) to the sauce, stirring well to combine.
Return the seared duck legs to the pan, ensuring they are partially submerged in the sauce. Reduce the heat to low, cover the pan, and let it simmer gently for 75-90 minutes, stirring occasionally to prevent sticking. The duck should be tender and the sauce thickened to a rich consistency.
Taste the sauce and adjust seasoning if necessary, adding more salt, pepper, or a touch of sugar for balance.
Serve the Fesenjan duck warm, garnished with fresh pomegranate seeds and accompanied by steamed basmati rice or flatbread.
Nutrition Facts
Calories |
6447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.8 g | 560% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 87.6 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3847 mg | 167% | |
| Total Carbohydrate | 370.9 g | 135% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 328.8 g | ||
| Protein | 234.3 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 4108 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
