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Faisinjan of duck


  • Blitz the walnuts in a food processor and set aside.
  • Flour and season the duck legs and brown them all over in a thin layer of hot oil in a casserole (or heavy-bottomed pot). Remove.
  • Add a little fresh oil to the pot, if needed, with the butter and gently sauté the onion and garlic for 10-15 mins until tender and golden, stirring now and again.
  • Then add the crushed walnuts, bay leaf, cinnamon, nutmeg, pomegranate juice (with lemon juice if the juice is too sweet), stock and seasonings. Mix well and return the duck legs in one layer if possible. Bring to the boil, turn the heat down and gently simmer for about 45-60 mins until the meat is very tender.
  • Stir in the coriander and taste for seasoning.
  • Serve on a bed of steamed rice.
  • from "Home Food" by Richard Whittington


  • 200 gm walnuts
  • olive oil 
  • 4-8 duck legs
  • plain flour
  • sea salt & freshly ground pepper 
  • 1-2 good knobs of butter
  • 400 gm finely sliced onion
  • 2 large garlic cloves, crushed
  • 1 large bay leaf
  • 1 cinnamon stick
  • a pinch of ground nutmeg
  • 300 ml pomegranate juice
  • juice of 1 lemon (optional)
  • 850 ml chicken stock 
  • 2-3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm