Azerbaijani

Lavangi

“Azerbaijan's celebration dish — a whole duck (or chicken) butterflied open, stuffed with a paste of finely-ground walnuts, sautéed onions, pomegranate molasses, raisins, sour plums, and spices, then sewn closed and slow-roasted until the skin is mahogany-crisp and the meat is juicy. The walnut-pomegranate paste creates a unique sweet-tart-nutty crust. The Lankaran-region specialty that's now served at every Azerbaijani celebration.”

Hard3 hours

Where it comes from

Lavangi is the signature dish of Lankaran (in southern Azerbaijan along the Caspian Sea) — but has spread throughout the country as a celebration dish. The technique — stuffing a bird with ground walnuts and pomegranate molasses — produces a unique flavor combination that exists nowhere else in the world. Persian cuisine has fesenjan (walnut-pomegranate chicken stew), but lavangi is the dry-roasted preparation. The Lankaran lavangi tradition uses sturgeon or sterlet (Caspian fish) lavangi as well — the fish is stuffed and grilled. Every Azerbaijani wedding has lavangi as one of the courses; every restaurant in Baku has at least one variation. The dish is so culturally important that there's a Lankaran Lavangi Festival every June.

On the plate

Slice into a piece of lavangi duck — mahogany-crisp skin, juicy dark meat, the walnut-pomegranate stuffing visible as a layered dark-amber paste underneath. First bite: the duck skin is shatteringly crisp with a slight sweet-pomegranate glaze, the meat is succulent and rich, the lavangi paste explodes with concentrated walnut-fruit flavor — sweet-tart from pomegranate molasses, nutty from walnuts, caramelly from the onions, fruity from the raisins, slightly sour from the prunes. The combination is unlike anything else in world cuisine. With saffron rice and a glass of Azerbaijani Sharab wine, this is the country's most-distinctive dish.

How it works

Walnuts contain 65% fat plus protein — when ground into a paste and stuffed, they create a self-saucing filling that bastes the bird from inside. Pomegranate molasses' acidity (pH ~3) tenderizes the meat and the walnut paste during the long roast. Slow-roast at lower temperature (after the initial high-heat sear) prevents the walnut paste from burning while allowing the duck to render its fat slowly. The dried fruits add concentrated sweetness; the onions provide umami; the spices balance everything. The result is a flavor combination unique to Azerbaijani-Lankaran cuisine.

Variations

Lavangi sturgeon (Caspian special) stuffs a sturgeon or sterlet fish instead of duck. Lavangi chicken is the more-accessible everyday version. Lavangi quail is for individual restaurant plating. Vegetarian lavangi stuffs eggplant or large bell peppers with the same walnut paste. Modern restaurant lavangi serves boneless duck breast with lavangi as a side sauce. Sweet lavangi (rare) adds more dried fruit and honey for a dessert-like dish.

On the Palate

Ingredients

Serves 6

6 tbspPomegranate Molasses

1 tbsp groundCinnamon

1 tsp groundAllspice

5 tbspButter

for garnishPomegranate Seeds

How it's made

14 steps · Show ↓

75 min active · 105 min waiting

1
10 min
Acquire 1 whole duck (about 2.5 kg) — pluck-clean, gutted, head removed. Or use a whole chicken (about 1.8 kg) for an easier version.
2
8 min
Butterfly: cut along both sides of the backbone with kitchen shears and remove the backbone. Press to flatten. Set aside.
3
16 min
Make lavangi stuffing: in a heavy pan, melt 4 tbsp butter over medium heat. Add 2 finely-chopped onions; sauté 12 min until deeply caramelized.
4
8 min
In a food processor, grind 300 g shelled walnuts to a coarse paste (don't make walnut butter — keep some texture).
5
7 min
Add the caramelized onions + 100 g raisins + 60 g chopped pitted prunes (or sour plums) + 4 tbsp pomegranate molasses + 1 tbsp ground cinnamon + 1 tsp ground allspice + 1.5 tsp salt + 1 tsp pepper to the walnut paste. Mix into a thick, rich stuffing.
6
12 min
Salt the duck inside and out. Stuff the cavity firmly with the lavangi paste (don't overfill — leave 1 cm at the opening). Sew the cavity closed with kitchen twine, or use skewers to secure.
7
4 min
Place duck breast-side up in a roasting pan. Brush the skin with 2 tbsp pomegranate molasses + 1 tbsp butter. Sprinkle with salt and pepper.
8
32 min
Preheat oven to 220°C. Roast the duck 30 min at high heat.
9
105 min
Reduce heat to 170°C. Continue roasting 90-120 min (depending on size). Baste every 30 min with the rendered fat from the pan.
10
3 min
Test for doneness: thigh internal temp should reach 80°C; juices run clear; skin should be deep-mahogany-crisp.
11
17 min
Rest 15 min loosely tented with foil.
12
9 min
Remove the twine/skewers. Spoon some of the lavangi stuffing out onto a serving platter. Carve the duck into portions (leg, breast, wing). Plate the duck pieces over the stuffing.
13
4 min
Garnish with: scattered pomegranate seeds, sliced lemon, fresh mint and dill.
14
5 min
Serve with saffron-rice plov or lavash on the side, and a small bowl of pomegranate molasses for dipping.