Fesenjan (Duck Stewed with Pomegranate and Walnuts) – Better Later Than Never!

Sorry for the delay, but if there's anything that deserves the “better late than never” tag, this duck fesenjan is it. A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds.

Keep in mind, I’m brand-new to Persian food, so this is just 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 be obviously, and easily be tailored to your tastes.

The ingredients are simple and easy to manipulate. If you have trouble finding pomegranate syrup, or pomegranate molasses as it’s sometimes called, check out the online retailers, but you can actually make your own.

If you want to try, check out this recipe from my friend Elise, from Simply Recipes. It takes an hour or so, but its usefulness goes far beyond this duck recipe. By the way, if you're not down with Simply Recipes, you really should be. Elise has an amazing collection of recipes. 

Regarding the duck, I like to sear the meat in a pan, since you'll get faster and deeper browning. The high sides of a Dutch oven can sometimes hold in moisture and you won’t get the same results. As long as you deglaze the pan, nothing is lost.

Other than that, it’s a very straightforward recipe. Just stew everything until the meat is tender, but not totally falling apart; then reduce the sauce until as thick and intensely flavored as you want. I really hope you give this Persian duck stew a try soon. Enjoy!

Ingredients for 8 to 10 Duck Legs or chicken leg quarters, seared in vegetable oil until browned

1 tbsp reserved duck fat

3-4 tbsp olive oil

2 cups diced yellow onion

1 tsp turmeric

1/2 tsp cinnamon

1/8 tsp nutmeg

6 cups chicken broth, or more as need to adjust liquid levels

1/4 cup honey

2/3 cup pomegranate syrup aka molasses

3 cups walnut halves, ground

salt and pepper to taste

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Pastrami-Spiced Duck Breast "Reuben" – Prepare to Open Face

I first tasted pastrami-spiced, smoked duck breast about 15 years ago, and ever since I’ve wondered how it would be used in a classic Reuben sandwich. I never got around to actually trying it, but this is close, and I’m going to say, way, way better.

This was one of the more delicious and interesting duck breast preparations I’ve had in a very long time. The pastrami spices are perfect with the duck meat, and the crisp, cheesy rye was a worthy base.  The quick slaw and mustard dressing helped balance the richness, and like I said in the video, the final results were stunning.

The key here, as it is with any duck breast recipe, is to not overcooked meat. I like to go about five or six minutes on the skin side, until nice and crusty, and then turn it over and continue until the breast springs back under your touch. Obviously, the cooking times I mention in the video will depend on how large the breasts are. Mine were about 5 ounces, which I found to be the perfect size for this.

If you’re using a thermometer, you’ll want to shoot for about 135–140 internal temperature. This will give you gorgeous, pink, juicy meat, that will rival the finest steak. If you can get past the idea of eating a sandwich with a fork and knife, I really hope you give this amazing pastrami-spiced duck breast Reuben a try soon.  Enjoy!

Ingredients for two portions:

2 duck breast, boneless, skin-on (mine were 5-oz each)

For the rub:

1 tbsp olive oil or more as needed

1 tbsp ground black pepper

2 tsp ground coriander

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp dry mustard

pinch cayenne

For the Reuben:

2 slices rye bread

1/4 cup grated Swiss cheese

1 tablespoon reserved duck fat

2 cups chopped Green cabbage

2-3 tablespoons Russian or Thousand Islands dressing

2 tablespoons mustard dressing (see recipe below)

Mustard dressing:

2 tablespoons Dijon mustard

1/4 cup sherry vinegar

1/2 cup olive oil

salt and pepper to taste

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Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying in a little butter, duck fat, and duck gelatin, you’ll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

The key here is to mash the large chunks of cold duck with the warm duck fat and gelatin. As the meat breaks down, the fat cools and turns the whole bowl into creamy duck spread heaven. Pack it in a crock, keep it sealed with a layer of fat, and you have an incredibly tasty snack that will last long into the winter months.

Some chefs prefer to let the duck sit overnight with the rub on, and “potpourri” in, but I skip that step, and instead let the duck cool in it’s own juices after roasting, and then sit overnight in the fridge, to continue developing flavor. Once made, it can be enjoyed right away, but if you can hold off a few days, it will really come into its own. Or eat right away, and in a few days.

I know it’s a little early for edible holiday gift ideas, but keep this one in mind. The only problem is, once you’ve given duck rillettes as a gift, you’ll never give a gift as good. Just a little heads-up. That aside, I really hope you give this preserved duck spread a try soon. Enjoy!

Ingredients for about 3 cups of Duck Rillettes:

1 whole duck (about 4 1/2 pounds)

- For spice rub:

1 1/2 tablespoons kosher salt

2 generous teaspoons fresh ground black pepper

2 teaspoons dried thyme

- For the potpourri:

12 cloves garlic

six 1/4-inch slices fresh ginger

3 bay leaves

peel from 1 orange (only orange parts)

1 generous bunch fresh thyme

- Roast duck at 250 F. for about 5-6 hours, or until meat pulls away from the bones

To finish:

cold pulled duck meat

1 tablespoon Armagnac or cognac or other brandy

2 tablespoons soft unsalted butter

2-3 tablespoons warm duck fat (add as needed)

2 tablespoons warm duck stock

2 teaspoons parsley

1 teaspoons chive

1/2 teaspoon orange zest

1/2 teaspoon Dijon mustard

salt and fresh ground black pepper to taste
pinch of cayenne

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Duck Fat Steak Fries – There’s a New Fat in Town

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or “steak fries” as they call them where I’m from, are done with rendered duck fat, and while I’m a big fan of ones done with olive oil and/or butter, these really are better.

Not only does this fat help create a great texture, but it also adds a layer of richness and meatiness to the potatoes that’s nothing short of magical. Back in the day, you had to work or eat in a restaurant that served duck to enjoy this special treat, but happily, those days are over.

Thanks to evangelizing celebrity chefs and apparently smarter marketing people in the duck industry, this rendered fat is now pretty easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many of the higher-end grocery stores.

By the way, if you’re concerned about that next cholesterol test, relax; duck fat is surprisingly healthy, and a quick Google search should explain why without me having to type any more. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 large russet potatoes

2-3 tablespoons duck fat

salt and pepper to taste

pinch of cayenne

1 tbsp minced fresh thyme leaves

- 325 F. for 40 minutes

- 450 F. for about 20 minutes or until done

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Orange Duck – Orange You Glad I Didn’t Call It Duck a l'Orange?

I don’t think I’ve made Duck “a l'Orange” since culinary school, nor tried to pronounce it, but thanks to a rather enticing photo in a friend’s cookbook, I decided to go full culinary time machine, and I’m so glad I did.

That friend would be award-winning food blogger and author, Hank Shaw. He’s recently published a cookbook called Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild, which was the inspiration for this gorgeous, and very easy dish. Still looking for a sexy Valentine’s entrée? You could do a lot worse.

This is one of those classic dishes that somehow became a cliché, and people stopped making it for fear of looking un-cool, which is too bad, since it’s really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results, in a lot less time.

My version is very close to Hank’s, except I don’t use orange juice. I prefer the flavor of the sauce with just marmalade, zest, and Grand Marnier. Speaking of the Grand Marnier, other than other orange liquors, I’ll be offering no alternatives. That’s what literally gives the sauce its soul.

By the way, if you want to raise your “game” game, I encourage you to check out Hank's cookbook. I think it’s very well done, and gets basically all 5-star reviews on Amazon. So, check that out, check this out, and as always enjoy!

Ingredients for 2 portions:

2 duck breasts

salt and pepper to taste

1 tbsp duck fat or vegetable oil

1 tsp flour

2 tsp grated orange zest

2 tbsp Grand Marnier (orange liquor)

1 tbsp sherry vinegar

pinch of cayenne

1 rounded tbsp orange marmalade (preferably Seville orange marmalade)

1 cup chicken broth

1 tbsp butter

extra zest for garnish

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