Khoreshe fesenjan

Khoreshe fesenjan

Duck in walnut and pomegranate sauce

By
From
The Complete Middle Eastern Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 duck, cleaned, (about 2 kg)
salt and freshly ground black pepper, to season
40g ghee or butter
1 large onion, finely chopped
115g walnuts, finely ground
60g walnuts, coarsely ground
375ml pomegranate juice
3 tablespoons brown sugar
2 pieces cinnamon bark
1 tablespoon lime or lemon juice, (optional)

For serving

Quantity Ingredient
30g walnuts, coarsely chopped
pomegranate seeds, if available
Chelou
or Chelou ta dig

Method

  1. Remove the pin feathers from the duck. Remove the excess fat from the cavity. Wipe the duck dry with paper towels, then truss. Season with salt and pepper.
  2. Heat half the ghee in a large heavy-based saucepan and brown the duck on all sides over medium heat. Remove to a plate. Drain the fat from the pan.
  3. Heat the remaining ghee in the pan and gently fry the onion until translucent. Add the walnuts, pomegranate juice, sugar and cinnamon and bring to the boil.
  4. Return the duck to the pan and spoon the sauce over it. Cover and simmer gently for 2–2½ hours, or until tender, basting the duck occasionally during cooking. Also adjust the seasoning of the sauce during cooking, adding lime or lemon juice if the pomegranate juice lacks tartness.
  5. Lift the duck onto a platter and keep it hot.
  6. Skim the excess oil from the sauce, then return the sauce to the boil.
  7. To serve, spoon the sauce over the duck and garnish with the walnuts. Add a dash of colour with pomegranate seeds, if available.
  8. Carve the duck into four portions and serve with chelou.

Note

  • A whole chicken or chicken pieces may also be used instead of duck.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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