Monday, May 5, 2008

Fesenjan (Iranian Duck With Walnuts)

Yield 4 servings.

  • 1 Duck quartered
  • 2 Onions sliced
  • 10 oz Ground walnuts
  • 2 1/2 c Water Salt Pepper
  • 4 tb Pomegranate syrup
  • 2 tb Sugar
  • 2 tb Lemon juice
  • 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 of water.
  • Season with salt and pepper. Return the duck to the pan adn bring the sauce to the boil.
  • Simmer for about an hour until the duck is almost tender.
  • Stir the pomegranate syrup and sugar into the lemon juice.
  • Skim as much fat as possible from the casserole and then stir in the juice mixture.
  • Simmer for another 30 minutes until the sauce is quite dark.
  • If the sauce is too thick add a little more water.
  • Serve with rice.

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