Roasted Duck Breasts Revisited: Quince, Pomegranate, and Walnut Fesenjan Redux
In the world of Persian delicacies, fesenjan takes the crown as a Rosh Hashanah favorite for many Jewish households. With a dazzling dance of sweet and tart, this delectable stew is crafted from a symphony of pomegranate, walnuts, and quince, if you fancy adding an extra flavor twist. This dish is glorious with duck (though other poultry, veal, lamb, or meatballs work as well), always served atop a mountain of rice and often graced by more meat.
For dinner parties, you might rather prefer separate roasting of the duck, yielding a cleaner flavor profile and eliminated skimming chores. Quinces are the players added to the scene, imbibing the sauce and creating a vintage, subtly sweetened sensation.
If duck breasts aren't at your local market, have no fear—fesenjan tastes divine with grilled or roasted chicken thighs or whole ducklings. It even shines alongside grilled steak or roasted beef. This recipe will give you a generous sauce pot that caters Iranian-Jewish style: a generous layering of rice, topped with sauce and accompanied by modest duck portions. Alternatively, you can present it in an American-style all-out feast, with more meat and less rice. Any leftover sauce can be sealed up for future celebratory meals, rejuvenated by a quick grill with poultry or meat.
The cook's note reminds us to never neglect checking our nuts for rancidity—a truth unveiled once disaster struck when our walnuts took a turn for the worst. In a desperate bid for a tasty recovery, pecans stepped in, and lo and behold, they enlivened the sauce with their rich, slightly sweet flavor. Even those who find walnuts too bold for their liking couldn't help but adore the revamped sauce. So, in the name of preference, we've embraced pecans as a peachy addition to our fesenjan.
Delve into a cornucopia of traditional Persian recipes or explore other enticing culinary journeys!
Serves: 6-9
Ingredients (23, adapted for brevity)
- Duck breasts
- Coriander seeds, black peppercorns, garlic, salt, olive oil
- Quince, walnuts, olive oil, onion, garlic, salt, pomegranate juice, pomegranate molasses, chicken broth, dates, lemon juice, rice
Instructions (modified for readability and clarity)
- Prepare the duck: rinse, dry, and score the skin using a sharp knife. Ground the coriander, peppercorns, garlic, and salt. Rub the mixture into the duck. Set aside while beginning the sauce.
- Preheat the oven to 300°F (150°C).
- Prepare the sauce: Quarter, peel, and chop the quinces. Pulse the walnuts to a combination of finely and coarsely ground.
- In a large pot, sauté the chopped onions until they soften and turn golden. Add the quinces and cook until they caramelize with bits of deep color. Add the garlic, salt, pepper, walnuts, pomegranate juice, pomegranate molasses, chicken broth, and dates. Cook, stirring occasionally, until the sauce thickens.
- Transfer the sauce to the oven and let cook for 45 minutes. Remove, add lemon juice, and adjust the seasoning.
- Roast the duck breasts in a hot, oiled oven-safe skillet until the skin is crispy and golden brown, approximately 10 minutes. Allow the duck to rest for 5 minutes before slicing.
- Serve the sauce over fluffy rice, with slices of duck gracefully arranged on top. If desired, garnish with fresh pomegranate seeds.
- When exploring alternative nuts for fesenjan, pecans can delightfully enliven the sauce with their rich, slightly sweet flavor, even appeasing those who find walnuts too bold.
- This Persian stew masterpiece, fesenjan, can be enjoyed not only with duck but also with grilled or roasted chicken thighs, whole ducklings, grilled steak, or roasted beef, catering to various dinner preferences.
- To ensure a long-lasting taste, leftover fesenjan sauce can be sealed up for future celebratory meals, rejuvenated by a quick grill with poultry or meat, providing an effortless cooking solution for later times.
