| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Iranian |
Poultry, Persian, Main dish |
4 |
Servings |
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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