Fesenjan - iranian duck with walnuts

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Recipe by: fotso

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. Submitted By SOLIVER#CAPECOD.NET (SUZANEOLIVER) On FRI, 10 NOV
1995 122557 -0500