Try this Pomegranate Walnut Duck or Chicken recipe, or contribute your own.
Suggest a better descriptionSource: The Good Book Cookbook recipe by: Zillah Bahar In a large skillet, saute the chopped onions in olive oil until they are golden brown. Remove onions and saute the duck or chicken pieces. Return the onions to the skillet. Add stock and simmer for 15 minutes. Skim fat from surface. Add pomegranate juice, ground walnuts, seasonings and honey. Cover and simmer for 20 to 40 minutes or until poultry is cooked. Season further with salt if desired. Add water if sauce appears to be drying up. Serve on a bed of cooked barley or wheat. Garnish with fresh pomegranate seed and walnuts. Posted to JEWISH-FOOD digest V97 #079 by alotzkar@direct.ca (Al) on Mar 7, 1997
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Serving Size: 1 To 10 (717g) | ||
Recipe Makes: 8 | ||
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Calories: 1341 | ||
Calories from Fat: 931 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.5g | 138 % | |
Saturated Fat 23.3g | 117 % | |
Monounsaturated Fat 41.4g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 4952.2mg | 1524 % | |
Sodium 927.5mg | 32 % | |
Potassium 1575mg | 41 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 19.2g | ||
Protein 79.2g | 113 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1341
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