FESENJOON DUCK WITH SAFFRON

A dish I knew I had to master at home is Duck Fesenjoon. It’s a showstopper that will wow and delight your guests, while also offering a beautiful presentation. My first encounter with Fesenjoon was at some of my favorite Persian/Iranian restaurants, where I savored its rich and beguiling flavors. Traditionally, Fesenjoon (or Fesenjan) is a Persian stew made with pomegranate molasses and ground walnuts. The flavors are excitingly complex—a perfect harmony of the tartness from the pomegranate molasses, the nuttiness of the walnuts, and the warm spices like cinnamon and turmeric.

In Afghan cuisine, we share the tradition of incorporating tart elements into rich meat dishes. My mother often adds alu bukhara (tart plums) to Afghan kofta, creating a delicious balance of savory and tangy flavors. Similarly, in Fesenjoon, the tartness elevates the dish, complementing the richness of the duck.

For this recipe, saffron is the secret ingredient. It enhances the dish with its earthy aroma and luxurious undertones, pairing beautifully with the tangy and nutty flavors. While I’ve chosen duck legs, you can easily substitute them with chicken for a lighter option.


INGREDIENTS

  • 6-8 duck legs

  • 2 tablespoons vegetable oil

  • ¼ cup water, or as needed

  • 3 tablespoons olive oil, or more to taste

  • 1.5 cups diced yellow onion

  • 1 teaspoon ground turmeric

  • ½ teaspoon ground cinnamon

  • 6 cups chicken broth, or more as needed

  • ⅔ cup pomegranate molasses

  • ¼ cup honey

  • 3 cups walnuts, halved and ground in a food processor

  • Pinch of saffron

METHOD

  • Season the duck legs generously with salt and pepper. Heat the vegetable oil in a large skillet over high heat. Place the duck legs, skin-side down, in the hot oil and cook until browned, about 2 to 5 minutes. Turn and brown the other side for 2 to 4 minutes. Transfer the browned legs to a plate, reserving the rendered duck fat.

  • Pour the water into the skillet and bring it to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon. Remove from heat and set the mixture aside.

  • In a Dutch oven, heat 2 tablespoons of the reserved duck fat with the olive oil over medium heat. Add the diced onions and sauté until golden brown, about 7 to 10 minutes. Stir in the turmeric, cinnamon, and nutmeg, cooking until fragrant, about 1 minute.

  • Pour the chicken broth, pomegranate molasses, honey, and the reserved water mixture from the skillet into the Dutch oven. Bring the mixture to a simmer.

  • Grind the walnuts into a fine powder using a food processor. Toast the ground walnuts in a dry skillet over medium heat until fragrant, about 2 to 3 minutes. Stir the walnuts into the broth mixture.

  • Add the browned duck legs to the Dutch oven, pressing them gently to submerge in the sauce. Reduce the heat to low and simmer gently for 3 to 4 hours, or until the duck is tender and no longer pink at the bone. 

  • Once the duck is cooked through, bring the broth to a boil and reduce it until the sauce reaches your desired consistency. Season with salt to taste.

  • Ladle the sauce over the duck legs and serve with Basmati Saffron Butter Rice.  Nushejan!

NOTES:

    • For a vegetarian variation, you can substitute the duck with roasted eggplant or mushrooms.

    • If using chicken, reduce the cooking time to about 1.5 to 2 hours.

Duck Fesenjoon is a dish that combines the magic of Persian culinary tradition  which has always had a talent for combining unexpected ingredients with stunning results.  We hope we have inspired you to try this in your own kitchen. Nushejan!