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Confit duck with fesenjan sauce
Confit duck with fesenjan sauce and spiced bulgar wheat
Confit duck was always one of my signature dishes. If you want to make your own confit legs you'll need to start this dish a couple of days in advance to allow time to brine the duck and cook it. Once the duck legs are confit they will keep in the fridge, submerged in duck fat for a couple of months so it's worth making more than you need. Alternatively you can use shop bought for this recipe.
Fesenjan is a walnut and chicken or duck stew from Persia and the levant eaten at celebrations.   I took all the best elements of fesenjan, paired it with confit duck and finished the dish with the spiced bulgar wheat. 
A great dish for a dinner party, you can make the sauce a couple of days in advance so on the day all you have to do is finish the duck in the oven, reheat the sauce and steam the bulgar wheat.
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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Course Main Course
Cuisine Middle East
Servings 6 people
Calories 944 kcal
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Ingredients

  • 6 confit duck legs See link or buy ready made
  • 300 g walnut pieces
  • 1 ltr chicken stock
  • 2 tbsp olive oil
  • 1 onion thinly sliced
  • 4 cloves garlic thinly sliced
  • 1/2 tsp ground cinnamon
  • 1 tbsp light brown sugar
  • 2 tbsp tomato puree
  • 100 ml pomegranate molasses

Spiced bulgar wheat

  • 300 g bulgar wheat
  • 2 tsp salt
  • 1.5 tbsp ground allspice
  • 1.5 tbsp ground cinnamon
  • 1 tsp turmeric
  • 1 tsp ground black pepper

To Serve

  • Pomegranate seeds
  • Chopped parsley, coriander and mint

Equipment

  • Food processor

Instructions
 

  • Preheat the oven to 160C fan. Spread the walnuts on a sheet and toast in the oven for 8-10 minutes. Leave to cool slightly then whizz in a food processor, scraping down the sides every so often until you get the consistency of peanut butter.
  • Put the walnut butter in a saucepan with the chicken stock, bring to the boil and then simmer for an hour until reduced by half, stirring occasionally to stop it sticking to the bottom of the pan.
  • In a small pan over a medium heat, heat the oil and sauté the onions for 5 minutes, add the garlic and cook on a low heat until soft. Stir in the cinnamon, sugar and tomato purée. Add this to the walnut sauce along with pomegranate molasses and and simmer for 30 minutes. Once the sauce is made it will keep for up to 2 days.
  • Preheat the oven to 220C fan. Line a baking tray with foil and place the confit duck legs skin side up on the tray. Roast in the hot oven for 20 minutes until the skin is crisp.

Spiced bulgar wheat

  • Put all the ingredients in a saucepan. Pour over 600ml of cold water, give it a stir and place on a medium heat, cover and bring to the boil. As soon as it reaches a boil, lower the heat to the lowest setting and cook for 30 minutes or until the wheat has absorbed all the liquid. Stir to make sure nothing has stuck to the bottom of the pan and set aside until you're ready to serve.

To serve

  • Put a duck leg on each plate along with the spiced bulgar wheat, sprinkle with herbs and pomegranate seeds. Pour the sauce into a serving jug for everyone to help themselves

Nutrition

Calories: 944kcalCarbohydrates: 53gProtein: 61gFat: 58gSaturated Fat: 9gCholesterol: 197mgSodium: 992mgPotassium: 522mgFiber: 15gSugar: 4gVitamin A: 71IUVitamin C: 6mgCalcium: 139mgIron: 7mg
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