Recipe by firefly68
This duck recipe is adapted from Claudia Roden’s "The Book of Jewish Food." I found it on another site and wanted to share, but haven't tried it yet. As to the comment that it is Iranian, not Jewish: in stating it was Jewish I merely quoted the recipe source; but both groups originated in the same area, so it makes sense that both would have their own version of many similar dishes. There's an Iranian Fesenjan recipe here and it uses different seasonings.
Top Review by Sephardi Kitchen
I didn't make this recipe, but it is virtually identical to the one my boyfriend's mother taught me (she first seasons the chicken with salt + a little turmeric though). So I know it will be great! And to the reviewer above-- there are Persian Jews (and Russian, and Israeli, and American, and Spanish...), whose food typically resembles the local cuisine, only altered to follow kosher laws. So this is, in fact, "Jewish" as well as "Persian" (just ask my Persian Jewish boyfriend :) )
- 2 tablespoons sunflower oil
- 4 duck breasts, skinned and scored
- 1 large onion, thinly sliced
- 2 garlic cloves, thinly sliced
- salt & freshly ground black pepper
- 3 tablespoons pomegranate molasses
- 150 ml chicken stock
- 75 g walnuts, finely chopped
- 2 -3 teaspoons sugar (to taste)
Directions See How It's Made
- Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
- Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.