🫙 From the Spice Rack
Fesenjan - Iranian Duck with walnuts
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 ...
maineasy
Ingredients6 items
Ingredients
- 2onions, sliced
- 10ozground walnuts
- 21/2 c water
- 4tbsp pomegranate syrup
- 2tbsp sugar
- 2tbsp lemon juice
Directions
- 1
Remove all the excess fat from the duck and brown the quarters lightly in a large casserole
- 2
Lift out the duck and fry the onions until bowned, then add the walnuts and 2 1/2 cups of water
- 3
Season with salt and pepper
- 4
Return the duck to the pan, adn bring the sauce to the boil
- 5
Simmer for about an hour until the duck is almost tender
- 6
Stir the pomegranate syrup and sugar into the lemon juice
- 7
Skim as much fat as possible from the casserole and then stir in the juice mixture
- 8
Simmer for another 30 minutes until the sauce is quite dark