Fesenjan - Iranian Duck With Walnuts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Duck, quartered
2: Onions, sliced
10 ounce: Ground walnuts,
2 1/2 cup: Water,
Salt,
Pepper,
4 tbsp: Pomegranate syrup,
2 tbsp: Sugar,
2 tbsp: Lemon juice,
Directions:
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. Submitted By SOLIVER@CAPECOD.NET (SUZANEOLIVER) On FRI, 10 NOV
1995 122557 -0500
Source from luhu.jp
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. Submitted By SOLIVER@CAPECOD.NET (SUZANEOLIVER) On FRI, 10 NOV
1995 122557 -0500
Source from luhu.jp