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Fesenjan

Name: Fesenjan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 portions
Cuisine: iranienne
Ingredients: 500 g Duck breast; 2 piece Pomegranate; 150 g Walnuts; 2 piece Onion; 4 clove Garlic; 2 tbsp Honey; 3 tbsp Pomegranate vinegar; 300 ml Chicken stock; 0.5 tsp Cinnamon; 0.5 tsp Cumin

An Iranian sweet and savory stew with walnuts and pomegranate paired with duck breast, featuring a thick and indulgent sauce.

55 min4 servings460 kcalDifficulty: Medium

Ingredients

500 g Duck breast
2 piece Pomegranate
150 g Walnuts
2 piece Onion
4 clove Garlic
2 tbsp Honey
3 tbsp Pomegranate vinegar
300 ml Chicken stock
0.5 tsp Cinnamon
0.5 tsp Cumin

Instructions

Step 1
Sear duck breasts skin-side down in a skillet and set aside.
Step 2
Sauté diced onion and garlic in the duck fat.
Step 3
Coarsely crush the walnuts and add to the onion.
Step 4
Add stock, honey, vinegar, cinnamon, and cumin.
Step 5
Return duck to the pot, add pomegranate juice, and simmer for 30 minutes.

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