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Sarah Thompson posted an update
Duck Fesenjan (Iran)
Using Chef Vivien Durand’s instruction on how to break down a chicken, I attacked a duck. Then I made Persian Mama’s recipe for Fesenjan. Here in Uzbekistan we have the same ingredients as in Iran, but I personally would never choose walnuts or pomegranate, so it was a real experiment for me. I even bought a food processor specially to make the walnut paste!
It turned out divine!! I wish I had made enough for multiple days. The walnuts threatened to stick, so instead of casseroling for 1hr 15 mins the duck actually only had 40 mins with the heat periodically turned off to let the duck sit. Ok, it wasn’t ‘falling off the bone’, but any more and I think it would have been overcooked.
The smell while cooking was delicious, and I could haveveaten twice the quantity of onion-walnut sauce. It should be served with steamed rice, but I made Albaian Qifqi (rice balls) because I’d been planning them anyway. The mint in the qifqi contrasted well with the duck, I think.
I really recommend this dish, and I’ll be making it again!
