Recipes Cuisine Middle Eastern Persian Duck Fesenjān 4.9 (10) 7 Reviews 7 Photos This fesenjān (fesenjoon) recipe is my interpretation of the ancient, classic stew. I use a savory combination of duck, pomegranate molasses, and walnuts. I'm assuming that every household has its own version of this recipe, and this kind of stew can easily be tailored to your tastes. Serve with my Persian rice. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 8, 2022 Save Rate Print Share Add Photo 7 7 7 7 Prep Time: 10 mins Cook Time: 3 hrs 40 mins Total Time: 3 hrs 50 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 8 duck legs 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 Directions Season duck legs all over with salt and 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. 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 the heat. Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add onion and sauté until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute. Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the Dutch oven; bring to a simmer. Meanwhile, grind walnuts to a fine powder in a food processor. Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture. Place duck legs into broth and press gently to submerge. Reduce the heat and simmer until 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). Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve. I Made It Print Nutrition Facts (per serving) 668 Calories 48g Fat 32g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 668 % Daily Value * Total Fat 48g 62% Saturated Fat 7g 33% Cholesterol 102mg 34% Sodium 990mg 43% Total Carbohydrate 32g 12% Dietary Fiber 4g 14% Total Sugars 25g Protein 31g 62% Vitamin C 8mg 9% Calcium 68mg 5% Iron 4mg 21% Potassium 287mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.