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Fesenjan - Iranian Duck With Walnuts

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      Title: FESENJAN - IRANIAN DUCK WITH WALNUTS
 Categories: Poultry, Persian, Main dish, Iranian
      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. Submitted By SOLIVER@CAPECOD.NET (SUZANEOLIVER) On FRI, 10 NOV
  1995 122557 -0500
 
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