Persian Duck With Walnuts
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 duck, cut into quarters
- 2 onions, sliced
- 10 oounces finely chopped walnuts
- 2 1⁄2 cups water
- salt and pepper, to taste
- 4 tablespoons pomegranate syrup
- 2 tablespoons sugar
- 2 tablespoons lemon juice
directions
- Remove all the excess fat from the duck, season with salt and pepper, and brown the quarters lightly in a large dutch oven.
- Remove the duck from the pan and saute the onions in the duck fat until browned.
- Drain out the excess duck fat, then add the walnuts and 2 1/2 cups of water to the onions in the dutch oven.
- Season with salt and pepper and return the duck to the pan.
- Bring to a boil and simmer for about an hour until the duck is almost tender.
- MIx the pomegranate syrup and sugar with the lemon juice.
- Skim as much fat as possible from the dutch oven and then stir in the syrup mixture.
- Simmer for another 30 minutes until the sauce is quite dark.
- If the sauce is too thick, add a little more water.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.