Braised duck with walnut and pomegranate sauce, Iranian-style (Fesenjan) from The Good Cook: Poultry by Time-Life Books

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Notes about this recipe

  • wester on October 09, 2015

    Lovely. I made this with chicken at the suggestion of another recipe, and fried the chicken first, then the onions and walnuts. The sweet/sourness of the pomegranate, the bitter crunch of the walnuts, and the smooth background of the flavorful chicken made a nice complex taste profile. Me & hubby loved it, the children weren't so keen.

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