Fesenjan Redux

Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce

Preparation info
  • Yield:

    6 to 9

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

The jewel in the crown of khoreshes (traditional Persian saucy stews), fesenjan is a Rosh Hashanah treasure on many Iranian-Jewish tables. A blend of pomegranate and walnut giving way to an exquisite tango of tart and sweet, the sauce is served with duck—and less often, other poultry, veal, lamb, or meatballs, too—always accompanied by copious amounts of rice.

Older recipes usually call for cooking the meat in the sauce, but I prefer to roast the duck separately; th