Saffron Duck Leg Fesenjan

Method

1. Pat the duck legs dry and score the skin closely without cutting into the meat. Season with some of the salt and pepper. Lay them skin side down in a cold 26 cm pan, set over medium-low heat and render slowly for 14 min, until the skin is deep golden and crisp. Flip for 2 minutes, lift out, and pour off all but 2 tbsp of the duck fat (save the rest for roast potatoes).

   Add in this stepDuck legs, bone-in (about 250 g each) 2Coarse sea salt 0.4 tspBlack pepper to taste

   medium-low heat

2. Crumble the saffron between your fingers into the hot water and leave it to steep. Toast the walnuts in a clean pan over medium-low heat for 6 min until fragrant. Keep a few halves aside for garnish; cool the rest and grind in a food processor until it turns into a fine paste that starts to clump and release its oil.

   Add in this stepWalnuts, shelled 140 gSaffron threads 1 pinchHot water (for the saffron) 2 tbsp

   medium-low heat

3. Finely chop the onion and cook it in the reserved duck fat over medium heat for 8 min, until deep golden.

   Add in this stepOnion 1

   medium heat

4. Lightly crack the cardamom pods with the flat of a knife, add them with the walnut paste and cinnamon, stir for 2 minutes, then pour in the stock. Transfer to a heavy 24 cm braiser, bring to a boil over high heat, then turn down to low heat. Nestle in the duck legs skin side up, with the skin above the liquid, cover and braise for 1 h 15 min, scraping the bottom every 15 minutes. They are done when the meat has shrunk back from the end of the bone and a skewer slides in easily.

   Add in this stepGreen cardamom pods 2Ground cinnamon ¼ tspChicken stock 550 ml

   high heat→low heat

5. Move the duck legs to an oven tray. Stir the pomegranate molasses, saffron water, honey and the rest of the salt into the sauce and reduce uncovered over medium heat for 14 min, until glossy and thick; spoon off some of the fat that rises. It should taste bright and sweet-sour with a deep nutty finish.

   Add in this stepPomegranate molasses 4 tbspHoney 1 tspCoarse sea salt 0.6 tsp

   medium heat

6. Heat the oven (oven) to 230 °C and roast the duck legs on the top shelf for 4 min to re-crisp the skin softened by braising. Watch closely: it burns quickly.

   oven

7. Spread plenty of sauce on warm plates, set a duck leg on top, crumble over the reserved walnuts and finish with pomegranate seeds and chopped parsley. Serve with saffron rice.

   Add in this stepPomegranate seeds 2 tbspFlat-leaf parsley 3 g