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Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce) Recipe


Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce) Recipe Recipe

Ingredients:
  • 3 to 4 pounds boneless duck breasts, skin-on
  • 3/4 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon chopped garlic
  • Salt
  • Olive oil
  • 3 ripe medium quinces
  • 2 cups walnuts, lightly toasted (see Cooks Note)
  • 3 tablespoons olive oil
  • 3 cups chopped onion
  • 1 tablespoon chopped garlic
  • Salt and freshly ground black pepper
  • 2 cups pure, unsweetened pomegranate juice
  • 3 tablespoons pomegranate molasses
  • 1 cup chicken broth, preferably homemade, or good-quality, low-sodium purchased
  • 3/4 cup chopped pitted dates
  • About 2 teaspoons fresh lemon juice
  • Accompaniment: freshly cooked rice
  • Optional garnish: fresh pomegranate seeds
Directions:
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Rank

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