Fesenjan - Iranian Duck With Walnuts Recipe
Ingredients:
- 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
Directions:
- 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.