Follow these steps for perfect results
sunflower oil
duck breasts
skinned and scored
onion
thinly sliced
garlic cloves
thinly sliced
salt
black pepper
freshly ground
pomegranate molasses
chicken stock
walnuts
finely chopped
sugar
to taste
Gently fry the duck breasts in sunflower oil, skin side down, for 5-10 minutes until they release their fat.
Add the thinly sliced onion and garlic cloves, along with salt and pepper to the pan.
Fry the onion mixture until it becomes soft, stirring occasionally.
Once the duck skin has browned, turn up the heat and brown the flesh side.
Remove the duck from the pan and keep it warm.
Pour the duck fat from the onions and reserve it for another use.
Add pomegranate molasses, chicken stock, finely chopped walnuts, and a little sugar to the pan.
Stir well to combine all ingredients.
Bring the mixture to a simmer.
Return the duck to the pan.
Continue cooking until the duck is medium-rare.
Rest the duck for 5 minutes while you reduce the liquid to a sauce consistency.
Expert advice for the best results
Adjust the amount of sugar to balance the sourness of the pomegranate molasses.
Toast the walnuts lightly before chopping to enhance their flavor.
For a thicker sauce, simmer for a longer time.
Everything you need to know before you start
10 minutes
The sauce can be made ahead of time.
Serve the duck breasts sliced over a bed of rice, drizzled with the pomegranate walnut sauce. Garnish with chopped fresh parsley or cilantro.
Serve with basmati rice or couscous.
Serve with a side of roasted vegetables.
Earthy notes complement the dish.
Balances the richness of the duck.
Discover the story behind this recipe
Fesenjan is a traditional Persian stew, often served at celebrations.
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