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Duck Fesenjan

Rated as 4.86 out of 5 Stars

"A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds. This is my interpretation of the ancient classic. I'm assuming like most similar recipes, every household has their own version, and this kind of thing can easily be tailored to your tastes."
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3 h 30 m servings 616
Original recipe yields 8 servings


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  1. Season duck legs all over with salt and black pepper.
  2. Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes; turn and cook until browned on the other side, 2 to 4 minutes more. Transfer legs to a plate; pour rendered duck fat into a bowl.
  3. Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat.
  4. Heat about 2 tablespoons duck fat and olive oil in Dutch oven medium heat. Cook and stir onion in hot oil and fat until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, nutmeg; cook and stir until fragrant, 1 minute.
  5. Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into onions; bring to a simmer.
  6. Grind walnuts to a fine powder in a food processor.
  7. Cook and stir walnuts in a skillet over medium heat until fragrant, 2 to 3 minutes. Stir walnuts into broth mixture; place duck legs in broth to cover in broth. Reduce heat and simmer until duck legs are tender, 3 to 4 hours. Transfer duck to a serving dish.
  8. Bring broth mixture to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs.


  • Serve with Persian Rice.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 616 calories; 48 19.7 31 102 837 Full nutrition

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Read all reviews 4
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I prepped mine on the stove and then transferred to a slow cooker to simmer away while I was at work. So delicious and so easy. Chef John wins again!

I usually cook ground walnuts alone for at least 2 hours to extract all the oil of walnuts so I don't add any extra oil to the stew. Chef john, thanks and here are my suggestions for Persian des...

I had to modify the recipe since only had ground duck and no yellow onion or pomegranate, but it turned out Amazing! I made a berry molasses in place of pomegranate and used red and green onions...

A festive dish worth the effort.