Duck Fesenjan

Ingredients

• Servings: 8
• 8 legs duck
• salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 1/4 cup water, or as needed
• 3 tablespoons olive oil, or more to taste
• 2 cups diced yellow onion
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 6 cups chicken broth, or more as needed
• 2/3 cup pomegranate molasses
• 1/4 cup honey
• 3 cups walnut halves

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• 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.