Duck fesenjan

Duck fesenjan

This fesenjan makes for beautiful, tender duck and is topped with sweet, rich pomegranate paste. The barberries add a wonderful burst of flavour in every bite.

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook1 hr 30 mins
  • Total time1 hr 50 mins

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For the pomegranate

  • 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 Gressingham Duck Legs
  • 1 onion, chopped
  • 2 garlic cloves, 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 for garnish
  • 3 sprig/s mint, leaves only, chopped
  • 28g Cooks' Ingredients Coriander, chopped


  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.


Typical values per serving when made using specific products in recipe


2,887kJ/ 694kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating