Persian Duck with Walnuts

Time

Prep 30 min · Cook 60 min · 90 min total

Difficulty

medium

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

3. 3

   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.

4. 4

   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.

5. 5

   Simmer for another 30 minutes until the sauce is quite dark. If the sauce is too thick, add a little more water.

   30 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.