Fesenjan – Iranian Duck With Walnuts

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Iranian	Main dish, Persian, Poultry	4	Servings

INGREDIENTS

1		Duck, quartered
2		Onions, sliced
10	oz	Ground walnuts
2 1/2	c	Water
		Salt
		Pepper
4	T	Pomegranate syrup
2	T	Sugar
2	T	Lemon juice
1995		557 -0500

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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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