Duck fesenjan

Name: Duck fesenjan
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 Waitrose Pomegranate, seeds only; 2 tbsp pomegranate molasses; 1 tbsp honey; 1 Belazu Beldi Preserved Lemon, roughly chopped

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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Ingredients

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

Method

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