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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove all the excess fat from the duck, season with salt and pepper, and brown the quarters lightly in a large dutch oven. | 2. Remove the duck from the pan and saute the onions in the duck fat until browned. | 3. Drain out the excess duck fat, then add the walnuts and 2 1/2 cups of water to the onions in the dutch oven. | 4. Season with salt and pepper and return the duck to the pan. | 5. Bring to a boil and simmer for about an hour until the duck is almost tender. | 6. MIx the pomegranate syrup and sugar with the lemon juice. | 7. Skim as much fat as possible from the dutch oven and then stir in the syrup mixture. | 8. Simmer for another 30 minutes until the sauce is quite dark. | 9. If the sauce is too thick, add a little more water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	1		cut	-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
walnut	10	oounces	chopped	-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
pomegranate syrup	4	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.