Name: Duck Fesenjān
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Duck legs - 8; Salt and freshly ground black pepper to taste - 8; Vegetable oil - 2 tablespoons; Water, or as needed - ¼ cup; Olive oil, or more to taste - 3 tablespoons; Diced yellow onion - 2 cups; Ground turmeric - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ⅛ teaspoon; Chicken broth, or more as needed - 6 cups; Pomegranate molasses - ⅔ cup; Honey - ¼ cup; Walnut halves - 3 cups

Ingredients for - Duck Fesenjān

1. Duck legs 8

2. Salt and freshly ground black pepper to taste 8

3. Vegetable oil 2 tablespoons

4. Water, or as needed ¼ cup

5. Olive oil, or more to taste 3 tablespoons

6. Diced yellow onion 2 cups

7. Ground turmeric 1 teaspoon

8. Ground cinnamon ½ teaspoon

9. Ground nutmeg ⅛ teaspoon

10. Chicken broth, or more as needed 6 cups

11. Pomegranate molasses ⅔ cup

12. Honey ¼ cup

13. Walnut halves 3 cups

How to cook deliciously - Duck Fesenjān

1 . Stage

Season duck legs all over with salt and pepper.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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

6 . Stage

Meanwhile, grind walnuts to a fine powder in a food processor.

7 . Stage

Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.

8 . Stage

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).

9 . Stage

Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve.