Fesenjan - Iranian Duck with Walnuts

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