DUCK IN WALNUT AND POMEGRANATE SAUCE

Preparation Method :

• Rub the duck well with salt and pepper. Melt the butter in a frying pan and brown the duck on all sides.
• Remove and it keep warm in a low oven.
• Drain the excess fat from the pan and saute the onion until transparent.
• Add sugar, cinnamon, pomegranate juice and stock, stir it well and simmer uncovered for about 15 minutes.
• Remove the duck from the oven and increase the temperature to 220°C / 425°F / Gas Mark 7.
• Melt some butter in a roasting tin then add the duck and put in the oven.
• After 10 - 12 minutes, drain off excess fat and reduce the oven to 190°C / 375°F / Gas Mark 5.
• Now spoon half the pomegranate sauce over the duck and continue to baste frequently ,for the final 30 minutes of cooking turn only once, after 1½ hours drain the fat as it separates from the sauce.
• When the duck is nearly cooked, add the chopped walnuts to the remaining sauce in the pan, adjust the seasoning as necessary, stir it well, simmer on a low heat for 10 minutes and keep warm.
• Continue to drain excess fat off the duck, donot waste any of the sauce. The skin should turn crisp, rosy brown.
• For eye appeal, present the duck whole, garnished with the sauce, the chopped walnuts and pomegranate seeds.
• Alternatively carve it, and pour the sauce over each serving (These are the two options when serving fesanjan).
• You can also leave the sauce for people. Serve with chelo and lettuce salad.