Fesenjan - Iranian Duck with walnuts

Title: Fesenjan - Iranian Duck with walnuts

Categories: Poultry, Persian, Main dish

Yield: 4 servings

1 Duck, quartered

2 Onions, sliced

10 oz Ground walnuts

2 1/2 c Water

Salt

Pepper

4 tb Pomegranate syrup

2 tb Sugar

2 tb Lemon juice

Remove all the excess fat from the duck and brown the quarters lightly

in a large casserole. Lift out the duck and fry the onions until bowned,

then add the walnuts and 2 1/2 cups of water. Season with salt and pepper. Return the duck to the pan, adn bring the sauce to the boil.

Simmer for about an hour until the duck is almost tender. Stir the

pomegranate syrup and sugar into the lemon juice. Skim as much fat as

possible from the casserole and then stir in the juice mixture. Simmer

for another 30 minutes until the sauce is quite dark. If the sauce is too

thick, add a little more water. Serve with rice. --