Recipe Sections
6
Serve with jewelled rice or cous cous.
A Fesenjan is a traditional Persian dish based on the ancient custom of combining fruits with meats. This recipe has been adapted and can be prepared using Confit or Roast Duck Legs.
6 Luv-a-Duck Confit or Roast Duck Legs
1 tbsp olive oil
2 onions, chopped
300g walnuts, roughly chopped
1/2 cup pomegranate molasses
1 cup Luv-a-Duck duck stock
1 cup water
Salt & freshly ground pepper
Seeds of a fresh pomegranate
1 tbsp parsley, chopped
In a large oven proof / stove top pan heat the olive oil add the onions and cook for 5-6 minutes allowing them to go slightly golden.
Add the walnuts and allow to cook for 5 minutes.
Add the pomegranate molasses, duck stock and water and seasoning.
Bring to the boil and allow to simmer for 30 minutes.
Place the duck legs into the sauce, the sauce should come up about halfway.
Place into a hot oven 190C for about 30 minutes to allow the duck to warm through and the skin to lightly crisp.
Sprinkle with fresh pomegranate seeds, parsley and serve