Duck Fesenjan

Duck Fesenjan

Recipe by Persian Taste Namibia 😋 (@tasteofpersia2) on Instagram · View original post

5.6/10 · PopularityBased on the original Instagram post’s likes and comments.

A rich Persian fesenjan made with duck, walnuts and pomegranate molasses, simmered until the duck is pull-apart tender and garnished with pomegranate seeds. Usually served with rice (chelow).

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Ingredients

  • Onionfinely diced1 large, finely diced
  • Medjool dates3
  • Walnuts5 oz
  • Pomegranate molasses1/3 cup
  • Duck leg quartersor chicken leg quarters2 (or chicken leg quarters)
  • Pomegranate seedsfor garnishto garnish

To serve with (optional)

  • Persian rice (to serve)about 90 g per personabout 360 g

You probably have these

  • Saffronbloomed in water1 pinch
  • Water1/4 cup for blooming saffron, 2 cups for the stew2 1/4 cups (1/4 cup for blooming saffron
  • Turmeric1/2 teaspoon
  • Black pepper1/2 teaspoon
  • Cinnamon stick1
  • Saltto taste
  • Sugaroptional; Not given in the recipe — about 5 g per personoptional, to taste (about 20 g)

Method

  1. Finely dice the onion.
  2. Bloom the saffron in 1/4 cup water.
  3. Simmer the duck leg quarters with the onion, dates, walnuts, turmeric, black pepper, pomegranate molasses, cinnamon stick, 2 cups water, salt, optional sugar and bloomed saffron until the duck is pull-apart tender.
  4. Garnish with pomegranate seeds before serving.
Watch how it’s made in the original video

Nutrition and health score per serving Estimated

4.2of 10
Moderate
  • Nutrients+1.45
    Plants +1.15Protein +0.2Fiber +0.1
  • Sugar−0.92
    Added sugar −0.79Glycemic load −0.13
  • Fat, salt & calories−1.33
    Saturated fat −1.15Energy density −0.18

Base 5+1.45−0.92−1.33=4.2

807Calories
19.3 gProtein
67.9 gFat
34.6 gCarbs

Estimated from the ingredients. Not medical advice.

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