Fesenjan - iranian duck with walnuts Recipe

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Fesenjan - iranian duck with walnuts

Artist:	_	Yield:	4
Categories:	Central Asian, Duck, Entrees, Iranian, Middle Eastern, Nuts, Persian, Poultry, Walnuts	Rating:	0
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Ingredients:

1		Duck, quartered
2		Onions, sliced
10	oz	Ground walnuts
2 1/2	cup	Water
		Salt
		Pepper
4	tbsp	Pomegranate syrup
2	tbsp	Sugar
2	tbsp	Lemon juice

Procedures:

1	Remove all the excess fat from the duck and brown the quarters lightly in a large casserole.
2	Lift out the duck and fry the onions until bowned, then add the walnuts and 2 ?cups of water.
3	Season with salt and pepper.
4	Return the duck to the pan, adn bring the sauce to the boil.
5	Simmer for about an hour until the duck is almost tender.
6	Stir the pomegranate syrup and sugar into the lemon juice.
7	Skim as much fat as possible from the casserole and then stir in the juice mixture.
8	Simmer for another 30 minutes until the sauce is quite dark.
9	If the sauce is too thick, add a little more water.
10	Serve with rice.
11	Submitted by soliver@capecod.net