Fesenjan is an Iranian dish traditionally made with duck or chicken. Serve fesenjan with rice.
Ingredients
1 duck (quartered)
1 onion (sliced)
10 ounces walnut (ground)
2 1⁄2 cups water
seasoning (salt and pepper to taste)
4 tablespoons pomegranate (pomegranate juice)
2 tablespoons lemon juice
2 tablespoons sugar
Instructions
Remove all the excess fat from the duck and brown the quarters lightly in a large casserole.
Lift out the duck and fry the onions until browned, then add the walnuts and water. Season with salt and pepper.
Return the duck to the pan, and bring the sauce to the boil. Simmer for about an hour until the duck is almost tender.
Stir the pomegranate syrup and sugar into the lemon juice. Skim as much fat as possible from the casserole and then stir in the juice mixture.
Simmer for another 30 minutes until the sauce is quite dark.
Yield
6 servings
Preparation time
30 minutes
Cooking time
1 hour, 45 minutes
Total time
2 hours, 15 minutes
Notes
If the sauce is too thick, add a little more water.