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Fesenjan - Iranian Duck with walnuts

Fesenjan - Iranian Duck with walnuts comes together with Duck Quartered, Onions Sliced, Ground Walnuts, Water, and Salt. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 2
• 10 oz
• 2 1/2 cup
• to taste
• to taste
• 4 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Remove all the excess fat from the duck and brown the quarters lightly in a large casserole.

2. 2

   Lift out the duck and fry the onions until bowned, then add the walnuts and 2 1/2 cups of water.

3. 3

   Season with salt and pepper.

4. 4

   Return the duck to the pan, adn bring the sauce to the boil.

5. 5

   Simmer for about an hour until the duck is almost tender.

6. 6

   Stir the pomegranate syrup and sugar into the lemon juice.

7. 7

   Skim as much fat as possible from the casserole and then stir in the juice 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.

10. 10

    Serve with rice.