Fesenjan (braised duck with walnut and pomegranate sauce)

4 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
2 mediums Onion; peeled and cut into
;1/4 inch slices
½ teaspoon Turmeric
3½ cup Walnuts, shelled; (about 1
;pound), pulverized in a
;blender or with a nut
;grinder, plus 1 tablespoon
;coarsely chopped walnuts
4 cups Water
2 teaspoons Salt
Black pepper; freshly ground
5 pounds Duck; cut into quarters and
;trimmed of all exposed fat
¼ cup Pomegranate syrup; bottled
⅓ cup Lemon juice, fresh
¼ cup Sugar

Directions

In a heavy 12 to 14 inch skillet, heat the olive oil over moderate heat. Add the onions and turmeric and, stirring frequently, cook for 8 to 10 minutes, or until the onions are richly browned. With a slotted spoon, transfer them to a heavy 5 to 6 quart casserole and set the skillet aside. Add the pulverized walnuts, water, salt and a few grindings of pepper to the onions in the casserole and stir until thoroughly blended. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 20 minutes.

Meanwhile, return the skillet to the stove, heat it until a light haze forms above it and add the duck to the oil remaining in the pan, adding more oil if necessary. Brown the duck lightly, turning it with tongs or a spoon and regulating the heat so that it colors evenly on all sides without burning.

Transfer the duck to the simmering walnut mixture, turning the pieces about with a spoon to coat them evenly. Bring to a boil, reduce the heat to low, cover tightly and simmer for 1½ hours, or until the duck is almost tender and shows little resistance when pierced with the point of a small, sharp knife.

With a large spoon, skim as much fat as possible from the surface of the walnut sauce. Combine the pomegranate syrup, lemon juice and sugar. Add them to the sauce. Simmer for 30 minutes longer and taste for seasoning.

To serve, arrange the duck attractively on a deep heated platter and moisten it with a cup or so of the sauce. Sprinkle it, if you like, with the coarsely chopped walnuts. Pour the rest of the sauce into a bowl or sauceboat and serve it separately. Fesenjan is traditionally accompanied by chelo. --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 28.8k (1:102/125) From: Bob Shiells Date: 02-05-95 ====================================================================== ==== ==== Hello Edmond!

ED>> I recently married a Filipino, and would like to suprise her with ED>> some home cooked meals. Does anyone have any Filipino recipes?

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