Middle Eastern · Dinner
Duck and Walnut Stew
Duck thighs braised until tender in a pomegranate-walnut sauce thickened with ground walnuts, onion and warming spices. The stew balances deep nutty richness against pomegranate-molasses tartness, finished with fresh herbs. Served over saffron rice or with flatbread to soak up the thick, dark sauce.
$7
20 minsPrep
80 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
655Calories
35.3gProtein
47.8gFat
28.1gCarbs
20.1gSugar
4.7gFiber
715mgSodium
270mgChol
10.8gSat Fat
820mgPotassium
105mgCalcium
4.1mgIron
1.8mcgVitamin B12
6.2mgVitamin C
gluten-free
protein-rich
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Pat the duck thigh dry and season with salt. Finely chop the onion and grind the walnuts to a coarse meal.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear duck skin-side down for 4–5 minutes until golden, then flip and sear 2 minutes.
3
Saute
Remove the duck. Add onion to the pot and sauté over medium heat for 5 minutes until soft and translucent.
4
Braise
Add turmeric, cinnamon, ground walnuts, chicken stock, pomegranate molasses and sugar. Return duck to pot, cover, and braise over low heat for 65–70 minutes until the sauce darkens and thickens.
5
Plate
Uncover and simmer 5 minutes over low heat, stirring occasionally. Spoon duck and sauce onto a plate, scatter with parsley, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz416g, bone-in duck thigh
- 1 1/2 cup170g walnuts
- 6 tbsp120g pomegranate molasses
- 11 medium onion
- 1 1/2 cup360ml chicken stock
- 1 tsp1 tsp turmeric
- 1/2 tsp1/2 tsp cinnamon
- 2 tbsp26g olive oil
- 2 tsp10g sugar, white
- salt, to taste
- 2 tbsp2 tbsp parsley
