Best Fesenjan Duck With Pomegranate Walnut Sauce Recipes

PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)

Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan) image

Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.

Provided by NcMysteryShopper

Categories Whole Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup lime juice
1/4 cup butter or 1/4 cup oil
2 1/2-3 lbs chicken (cut up, bone-in) or 2 1/2-3 lbs duck (cut up, bone-in)
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 1/2-2 cups chicken stock or 1 1/2-2 cups water
2/3 cup pomegranate syrup (see notes in description if using juice)
2 -3 tablespoons sugar
kosher salt, to taste
fresh ground pepper, to taste

Steps:

Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
Stir in ground walnuts and saute for 1/2 a minute.
Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
Stir in the pomegranate juice, sugar, salt and pepper.
Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.

Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7

DUCK FESENJAN

Duck Fesenjan image

A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds. This is my interpretation of the ancient classic. I'm assuming like most similar recipes, every household has their own version, and this kind of thing can easily be tailored to your tastes.

Provided by Chef John

Categories World Cuisine Recipes Middle Eastern Persian

Time 3h30m

Yield 8

Number Of Ingredients 13

Ingredients

8 legs duck
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
¼ cup water, or as needed
3 tablespoons olive oil, or more to taste
2 cups diced yellow onion
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
6 cups chicken broth, or more as needed
⅔ cup pomegranate molasses
¼ cup honey
3 cups walnut halves

Steps:

Season duck legs all over with salt and black pepper.
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.
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.
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.
Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into onions; bring to a simmer.
Grind walnuts to a fine powder in a food processor.
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.
Bring broth mixture to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs.

Nutrition Facts : Calories 668.2 calories, Carbohydrate 32.3 g, Cholesterol 102.3 mg, Fat 48.1 g, Fiber 3.9 g, Protein 31.2 g, SaturatedFat 6.6 g, Sodium 990.1 mg, Sugar 24.9 g