Persian Duck Leg Stew with Barberry Garnish

This Persian duck leg stew is rich, tangy, and proper comforting. The duck cooks low and slow in a tomatoey sauce with warm spices like turmeric, cinnamon and black pepper, until it’s falling-off-the-bone tender. Right before serving, it gets topped with buttery barberries (zereshk) for a sharp-sweet kick that cuts through the richness. It’s spot-on with cabbage rice (kalam polo) or a crispy golden tahdig. If you’re into Persian food or just fancy trying something different, this one brings bold flavour and a little bit of wow — without being fussy.

Cook the most popular Persian dishes at home with the help of my e-book.

Time

Prep: 15 min

Cook: 1 h 30 min

Total: 1 h 45 min

Ingredients (serving 2)

For the stew

2 duck legs, skin on

1 large onion, finely chopped

3–4 garlic cloves, thinly sliced or crushed

1 tbsp tomato paste

½ tsp ground turmeric

½ tsp freshly ground black pepper

2 bay leaves

Salt, to taste

Juice of ½ lemon

1 small cinnamon stick

1 tbsp bloomed saffron (optional, for finishing)

Water or light chicken stock, as needed

For the barberry topping

3 tbsp dried barberries (zereshk)

1 tsp sugar

1 tbsp butter

Method

1. (Optional but recommended) Render and sear the duck legs:

Place the duck legs skin-side down in a cold frying pan.
Turn the heat to medium and let them render slowly for about 8–10 minutes, until golden brown and a good amount of fat has melted.

Tip: Duck legs are uneven, so press them gently with a spatula or tilt the pan so the hot fat flows over the raised parts. You can also sear the sides briefly using tongs.

Flip and sear the flesh side for 1–2 minutes, just for colour. Remove the legs and set aside. Keep about 2 tablespoons of the rendered fat in the pan.

2. Caramelise the onions:

In the duck fat, sauté the chopped onions over medium heat with a pinch of salt for 10–15 minutes, until golden and soft.

3. Build the base:

Add garlic and sauté for 1 minute.
Stir in turmeric, black pepper, the cinnamon stick, and bay leaves.
Add the tomato purée and cook for 2–3 minutes, stirring constantly, until it darkens and smells sweet and slightly smoky.

4. Add the duck and stew:

Return the duck legs to the pot, skin side up.
Add the lemon juice.
Pour in just enough water or stock to come halfway up the legs.
Bring to a gentle simmer, salt to taste, cover, and cook on low heat for 1 to 1.5 hours, until the duck is tender and the sauce has reduced slightly.

Check once or twice during cooking. Skim off any excess fat from the surface if needed.

5. Finish the stew:

Taste and adjust seasoning. You can add a pinch of sugar or a splash of pomegranate molasses to balance the acidity.
Stir in bloomed saffron at the end for richness and aroma (optional).
Keep warm while you prepare the topping.

6. Make the barberry topping:

Soak the barberries in cold water for 10 minutes, then drain well.
In a small pan, melt the butter over low heat.
Add the barberries and sugar, and sauté gently for 1–2 minutes, just until glossy and slightly puffed.

7. Serve:

Spoon the warm barberries over the duck legs just before serving.
Serve with cabbage rice (kalam polo) or classic Persian steamed rice with crispy tahdig.

Storage

This stew keeps well in the fridge for up to 3 days.
The flavour improves overnight, so it’s perfect to make ahead.

I hope you enjoyed this recipe. I’d love to see your Duck Stew! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!

Looking for more Persian recipes? Here are more of my free written recipes!