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1
With a meat cleaver, poultry shears, or very sharp knife, halve each quail, removing the backbone, or quarter each duckling, if using.
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2
Rinse well and pat dry with paper towels.
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3
Heat the oil in a Dutch oven over medium heat and brown the birds well on all sides, in batches, if necessary.
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4
Set aside.
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5
If you are cooking duck, pour off all but 2 tablespoons of fat (quail are leaner and will not release additional fat).
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6
Add the onions to the drippings in the Dutch oven and saute, stirring occasionally, over medium heat for 5 minutes.
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7
Stir in the turmeric and continue to cook until the onions turn golden, about 12 minutes.
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8
Add the chicken stock and cook, scraping the bottom of the Dutch oven with a wooden spoon, for 3 minutes.
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9
Stir in the walnuts and pomegranate juice and heat until the sauce is barely boiling.
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10
Reduce the heat to low and simmer the sauce, uncovered, for 20 minutes.
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11
Stir in the lemon juice, sugar, cinnamon, cardamom, salt, and pepper.
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12
Return the birds to the casserole and mix well to coat with the sauce.
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13
Simmer, covered, until the birds are tender, about 30 minutes for quail, 1 1/2 hours for duck.
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14
Meanwhile, preheat the oven to 350F.
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15
Uncover the casserole and place in the oven for 15 minutes.
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16
Remove and if serving duck, skim off the fat.
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17
Serve sprinkled with pomegranate seeds and garnished with mint leaves.
