Fesenjan - Iranian Duck with Walnuts

Ready in 1h

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2 1/2 c Water
2 tb Sugar
10 oz Ground walnuts
4 tb Pomegranate syrup
1 Duck; quartered
2 tb Lemon juice
2 Onions; sliced

Original recipe makes 4

Original recipe makes 4 Servings


You've adjusted the recipe from 4 (as originally posted) to 4 Servings. The ingredients above reflect 4 Servings, but the instructions reflect the as-posted 4. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

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

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