Duck With Walnuts

Main ingredient
Duck
Country
Iran
Preparation time
10 minutes
Cooking time
2 hours
Course
Main
Servings
4

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.