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.

Recipe Summary

15 mins
3 hrs 15 mins
3 hrs 30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season duck legs all over with salt and black pepper.

  • 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.

  • 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.

  • 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.

  • Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into onions; bring to a simmer.

  • Grind walnuts to a fine powder in a food processor.

  • 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.

  • 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.

Nutrition Facts

668 calories; protein 31.2g 62% DV; carbohydrates 32.3g 10% DV; fat 48.1g 74% DV; cholesterol 102.3mg 34% DV; sodium 990.1mg 40% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
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! Read More
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
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 dessert: Faloodeh and Ghotab Read More
Rating: 4 stars
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 placed over a bed of rosemary sage Freekeh. TaDah! Read More
Rating: 5 stars
Used chicken instead of duck . Everyone raved about it . Will make again ! Read More
Rating: 5 stars
A festive dish worth the effort. Read More
Rating: 5 stars
Loved it fabulous flavors. Wouldn't change a thing. Will make again. Read More