Persian Duck Fesenjan Stew
Persian Duck Fesenjan Stew features tender duck legs simmered in a glossy pomegranate molasses sauce with toasted walnuts for a balance of tangy, nutty, and lightly sweet flavors. Aromatic spices like turmeric and cinnamon round it out, creating a luxurious, slow-cooked dish ideal for an elegant dinner party or a cozy fall and winter meal.
- Prep10 mins
- Cook3 hrs 40 mins
- Serves8
- DifficultyHard
- 1
Season the duck legs all over with salt and pepper.
- 2
Heat vegetable oil in a large skillet over high heat. Place the duck legs, skin-side down, in the hot oil and cook until browned, 2 to 5 minutes. Turn and cook the other side until browned, 2 to 4 minutes. Transfer the legs to a plate; pour the rendered duck fat into a bowl.
- 3
Pour water into the skillet and bring it to a boil while scraping the browned bits from the bottom of the pan with a wooden spoon. Remove from the heat.
- 4
Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add the onion and cook, stirring, until golden brown, 7 to 10 minutes. Add the turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute.
- 5
Pour the chicken broth, pomegranate molasses, honey, and the reserved water mixture from the skillet into the Dutch oven; bring to a simmer.
- 6
Meanwhile, grind the walnuts to a fine powder in a food processor.
- 7
Cook and stir the ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir them into the broth mixture.
- 8
Place the duck legs into the broth and press gently to submerge. Reduce the heat and simmer until the 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).
- 9
Bring the broth to a boil; cook until reduced and the desired sauce consistency is reached. Season with salt. Ladle the sauce over the duck legs to serve.
- Calories 881.17 kcal High
- Protein 74.03 g Good Source
- Carbs 32.66 g Moderate
- Total Fat 49.38 g High
- Saturated Fat 6.03 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 212.55 mg High
- Sodium 783.32 mg High
- Fiber 4.54 g Moderate
- Sugar 20.3 g High
- Added Sugar 0.36 g Low Source
- Calcium 107.53 mg Low Source
- Iron 4.24 mg Good Source
- Potassium 1293.96 mg Good Source
- Vitamin A 43.64 mcg_rae Low Source
- Vitamin C 4.24 mg Low Source
- Vitamin D 0.06 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Onions 🧅
About This Recipe
Persian Duck Fesenjan Stew is a Persian dinner recipe made with 13 ingredients. It takes about 3 hrs 50 mins, serves 8, and is rated hard. Key ingredients include Chicken Broth, Chicken Leg Quarters, Diced Yellow Onion, and Ground Cinnamon. Each serving provides about 881.17 kcal, and is a good source of protein.
Recipe Questions
- What is Persian Duck Fesenjan Stew?
- It is a Persian stew recipe made with 13 ingredients, usually served for dinner or lunch or soup.
- What is Persian Duck Fesenjan Stew made of?
- The main ingredients are Chicken Broth, Chicken Leg Quarters, Diced Yellow Onion, Ground Cinnamon, Ground Nutmeg. The full list of 13 is above.
- What goes well with Persian Duck Fesenjan Stew?
- Explore these Persian side-dish recipes.
- How long does it take to make Persian Duck Fesenjan Stew?
- About 3 hrs 50 mins in total: 10 mins to prepare and 3 hrs 40 mins to cook.
- How many calories are in one serving?
- One serving provides about 881.17 kcal. The full nutrition breakdown is above.
- Is Persian Duck Fesenjan Stew easy to make?
- This recipe is rated hard, with 13 ingredients and 9 steps.
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