| 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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