---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
       Title: Fesenjan - Iranian Duck with walnuts
  Categories: Poultry, Persian, Main dish
       Yield: 4 servings
 
       1    Duck, quartered
       2    Onions, sliced
      10 oz Ground walnuts
   2 1/2 c  Water
            Salt
            Pepper
       4 tb Pomegranate syrup
       2 tb Sugar
       2 tb Lemon juice
 
   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.
 
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