Pomegranate-Walnut Duck Breast (Fesenjān)

Score duck breast skin in a tight crosshatch. Season with salt and pepper.

Place each duck breast in a vacuum-seal bag.

Seal and preheat sous vide bath to 137°F (58°C).

Submerge and cook for 2 h 15 min.

While duck cooks, make the fesenjān sauce. Pulse toasted walnuts in a food processor until finely ground but not paste (some texture is good).

Melt butter in a saucepan over medium heat. Add diced onion and cook 10 min until deeply golden.

Add ground walnuts, pomegranate molasses, pomegranate juice, sugar, cinnamon, and saffron water.

Stir to combine and bring to a gentle simmer.

Cook uncovered over low heat for 30–40 min, stirring occasionally, until the sauce darkens to a deep mahogany and the oil from the walnuts separates slightly on the surface.

Taste and adjust the sweet-tart balance with sugar or pomegranate molasses.

When duck is done, remove from bags and pat skin completely dry.

Heat a cast iron skillet over medium heat (not high — you want to render slowly).

Place duck skin-side down in the dry skillet.

Cook 5–6 min, spooning off rendered fat, until skin is deeply golden and crispy.

Flip and sear flesh side for 30 sec.

Let rest 5 min, then slice against the grain.

Spoon fesenjān sauce onto plates and fan sliced duck on top.

Scatter fresh pomegranate seeds, toasted walnuts, and parsley.

Serve with saffron basmati rice.