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Persian Duck With Walnuts

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“This Iranian stewed duck in sweet pomegranate sauce is best served with rice.”
1hr 30mins

Ingredients Nutrition


  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. Remove the duck from the pan and saute the onions in the duck fat until browned.
  3. Drain out the excess duck fat, then add the walnuts and 2 1/2 cups of water to the onions in the dutch oven.
  4. Season with salt and pepper and return the duck to the pan.
  5. Bring to a boil and simmer for about an hour until the duck is almost tender.
  6. MIx the pomegranate syrup and sugar with the lemon juice.
  7. Skim as much fat as possible from the dutch oven and then stir in the syrup mixture.
  8. Simmer for another 30 minutes until the sauce is quite dark.
  9. If the sauce is too thick, add a little more water.

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