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    Duck fesenjan

    • Preparation time: 20 minutes
    • Cooking time: One and a half hours

    Serves: 4

    Ingredients

    FOR THE POMEGRANATE PASTE
    1 Waitrose Pomegranate, seeds only
    2 tbsp pomegranate molasses
    1 tbsp honey
    1 Belazu Beldi Preserved Lemon, roughly chopped

    FOR THE FESENJAN
    1 tbsp oil
    2 x 440g packs Gressingham Duck Legs
    1 onion, chopped
    2 cloves garlic, crushed
    1 essential Waitrose Aubergine, diced
    200g Waitrose Love Life Walnuts
    1 tbsp plain flour
    300ml chicken stock
    1 cinnamon stick
    1 tbsp Cooks’ Ingredients Barberries, plus extra to garnish
    3 sprigs mint, leaves only, chopped
    28g pack Cooks’ Ingredients Coriander, chopped
     

    Method

    1. Preheat the oven to 180°C, gas mark 4. To make the pomegranate paste, place all the ingredients in a food processor and blitz to make a purée.

    2. Heat the oil in a large frying pan and fry the duck legs until browned, then transfer to a casserole dish. Add the onion, garlic and aubergine to the pan, and fry for 3-4 minutes.

    3. Dry fry the walnuts for 3-4 minutes until toasted. Place in a food processor, blitz until well ground, then add to the pan with the flour and fry for 1 minute. Stir in the stock, cinnamon stick and barberries, and bring to the boil, stirring until thickened. Add the pomegranate paste. Pour over the duck legs, cover with a lid and bake for 1½ hours.

    4. Stir in the herbs and season. Scatter with reserved barberries and serve with basmati rice.

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