Post by Printehr on Jul 10, 2008 19:32:39 GMT -5
Ingredients
1 duck, cut into quarters
2 onions, sliced
10 oounces finely chopped walnuts
2 1/2 cups water
salt and pepper, to taste
4 tablesthingys pomegranate syrup
2 tablesthingys sugar
2 tablesthingys lemon juice
Directions
Remove all the excess fat from the duck, season with salt and pepper, and brown the quarters lightly in a large dutch oven.
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.
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.
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.
Simmer for another 30 minutes until the sauce is quite dark.
If the sauce is too thick, add a little more water.
1 duck, cut into quarters
2 onions, sliced
10 oounces finely chopped walnuts
2 1/2 cups water
salt and pepper, to taste
4 tablesthingys pomegranate syrup
2 tablesthingys sugar
2 tablesthingys lemon juice
Directions
Remove all the excess fat from the duck, season with salt and pepper, and brown the quarters lightly in a large dutch oven.
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.
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.
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.
Simmer for another 30 minutes until the sauce is quite dark.
If the sauce is too thick, add a little more water.
