1 duck, quartered
2 onions, sliced
10 oz ground walnuts
2 1/2 cup water
1 salt
1 pepper
4 tbsp pomegranate syrup
2 tbsp sugar
2 tbsp lemon juice
A Recipe for
Fesenjan - Iranian Duck With Walnuts
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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This Recipe for Fesenjan - Iranian Duck With Walnuts is one of thousands in the Recipes-to-go Meal Cookbook.
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If you enjoy this Fesenjan - Iranian Duck With Walnuts Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Fesenjan - Iranian Duck With Walnuts from the recipe cookbook of Recipes-to-go (Meal)
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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
Serves: 4
Fesenjan - Iranian Duck With Walnuts Recipe brought to you by Recipes To-Go