Persian Duck With Walnuts

1. 1

   Remove all the excess fat from the duck, season with salt and pepper, and brown the quarters lightly in a large dutch oven.

2. 2

   Remove the duck from the pan and saute the onions in the duck fat until browned.

3. 3

   Drain out the excess duck fat, then add the walnuts and 2 1/2 cups of water to the onions in the dutch oven.

4. 4

   Season with salt and pepper and return the duck to the pan.

5. 5

   Bring to a boil and simmer for about an hour until the duck is almost tender.

6. 6

   MIx the pomegranate syrup and sugar with the lemon juice.

7. 7

   Skim as much fat as possible from the dutch oven and then stir in the syrup mixture.

8. 8

   Simmer for another 30 minutes until the sauce is quite dark.

9. 9

   If the sauce is too thick, add a little more water.

* Per serving · 4 servings · Values may vary.

No additional tips available.