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Persian Fasinjan of duck


  • Heat a thin layer of oil in a large heavy-bottomed pot and seal the duck all over, skin side down first. Remove.
  •  Add a little fresh oil to the pan, if needed, and gently sauté the onions and garlic until tender, regularly stirring.
  • Then add the cinnamon, nutmeg and saffron. Mix well and briefly cook to just toast the spices, continually stirring.
  • Pour in the pomegranate juice with 1 cup stock and add the molasses, seasonings and walnuts. Mix well and briefly cook.
  • Then return the duck in one layer, skin side down, and cook for about 45-60 mins, adding more stock if needed and basting the duck as you do so.
  • When ready, remove the duck, taste the sauce for sweet and sour balance, and stir through the lemon juice.
  • Serve the duck on a bed of steamed rice with the sauce spooned over the top and a sprinkling of parsley.


  • olive oil
  • 6 duck Marylands, cut in half at the joint
  • 2 large onions, chopped
  • 2 garlic cloves, crushed
  • a good pinch of ground cinnamon
  • a good pinch of ground nutmeg
  • a generous pinch of saffron
  • 1 cup pomegranate juice
  • 1-2 cups chicken stock
  • 1 heaped tbsp pomegranate molasses
  • sea salt & freshly ground pepper
  • 1 cup walnut halves, toasted
  • juice of ½-1 lemon
  • 2 tbsp roughly chopped fresh parsley

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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