FESENJAN - DUCK WITH POMEGRANATE & WALNUT SAUCE
This duck recipe is adapted from Claudia Roden's "The Book of Jewish Food." I found it on another site and wanted to share, but haven't tried it yet. As to the comment that it is Iranian, not Jewish: in stating it was Jewish I merely quoted the recipe source; but both groups originated in the same area, so it makes sense that both would have their own version of many similar dishes. There's an Iranian Fesenjan recipe here and it uses different seasonings.
Provided by firefly68
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
- Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.
Nutrition Facts : Calories 707.3, Fat 45.6, SaturatedFat 9.2, Cholesterol 327.5, Sodium 257.8, Carbohydrate 10.3, Fiber 1.8, Sugar 4.8, Protein 63
SEARED DUCK BREAST WITH POMEGRANATE MOLASSES
Steps:
- Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes.
- Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes.
- Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up.
- Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds.
- Just Ducky!!
PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)
Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
- Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
- Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
- Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
- Stir in ground walnuts and saute for 1/2 a minute.
- Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
- Stir in the pomegranate juice, sugar, salt and pepper.
- Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
- Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.
Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7
DUCK BREAST WITH POMEGRANATE GLAZE
Don't be put off by all the steps, this is a pretty easy recipe. You can also use the glaze and sauce on a whole roast duck, instead of duck breasts. The duck breasts can be seared a day in advance; the pomegranate glaze can be prepared in advance as well; cover and refrigerate separately. When ready to cook, bring the seared duck to room temperature, then roast in a 350-degree oven for 7 minutes or until medium-rare (135 degrees when measured with an instant-read probe thermometer). Serve with quinoa or mashed potatoes. Prep time does not include time to reduce the stock/broth. Originally from the Washington Post.
Provided by Bolistoli
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the glaze and sauce:.
- Combine the pomegranate molasses and vinegar in a small saucepan over high heat.
- Bring to a boil, then reduce the heat to medium and add the honey; mix well.
- Cook for 12 to 15 minutes, until the mixture has reduced by about half (about 2/3 cup).
- Remove from the heat.
- Transfer half of the glaze (1/3 cup) to a separate small saucepan over medium-low heat.
- Add the reduced stock or broth and stir to combine; keep warm.
- For the duck:.
- Heat a large skillet over medium-high heat.
- Use a knife to lightly score the skin on the duck breasts in a crosshatch pattern; do not cut through to the flesh.
- Season both sides of the breasts with salt and pepper to taste.
- Place skin side down in the hot skillet. (You may need to use 2 pans or do this in batches.).
- Cook for 7 to 8 minutes, until nicely browned, then turn the breasts over and cook for 3 to 4 minutes on the second side (for medium-rare).
- Brush the duck breasts generously on both sides with the reserved 1/3 cup of pomegranate molasses-red wine vinegar glaze (there may be glaze left over).
- Tent loosely with aluminum foil and let rest for 5 minutes.
- Finishing the sauce:.
- Return the pomegranate glaze-stock/broth mixture to medium-low heat.
- When it is heated through, add the remaining tablespoon of butter, stirring to combine.
- Cook for 3 to 4 minutes, until the sauce coats the back of a spoon.
- Adjust seasoning with salt and pepper, as needed.
- Finishing the dish:.
- When ready to serve, cut the duck breasts into quarter-inch slices.
- Fan the slices on individual plates and drizzle the sauce over the duck.
- If desired, sprinkle with pomegranate seeds.
- Serve hot or warm.
Nutrition Facts : Calories 625.4, Fat 30.4, SaturatedFat 9.2, Cholesterol 337.6, Sodium 377.6, Carbohydrate 21.8, Sugar 19.3, Protein 61.9
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