Olive oil (3 tbp)
Put in pan on high heat.
Duck (1 jointed or 4 legs)
Fry until browned all over.
Remove and reserve.
Onion (1 large, chopped)
Add to pan.
Sauté until coloured
Sugar (1 tbp soft brown)
Turmeric (½ tsp)
Cinnamon (¼ tsp)
Nutmeg (¼ tsp)
Salt (½ tsp)
Black pepper (1 tsp ground)
Duck or chicken stock (200 ml)
Add & Stir.
Return duck to pan, skin side up.
Bring to a boil & simmer gently for 30 minutes.
Walnuts (100g finely chopped)
Walnuts (10g coarsley chopped)
Pomegranate molasses (60 ml)
Add and stir.
Simmer gently for a final 60 minutes.
Add more stock if it becomes dry.
Notes
Serve with rice.
Serve sauce separately having removed as much of the fat as possible.