Fesenjan e Ordak

Name: Fesenjan e Ordak
Ingredients: 1 duck, weighing about 5 pounds; 3 tablespoons vegetable oil; Salt and pepper; 2 large onions, chopped; 1 1/2 cups walnuts, finely chopped; 4 tablespoons sour-pomegranate syrup (molasses or concentrate); 12 tablespoons sugar, or to taste; 1 cup chicken stock (page 143) (or you may use 1/2 bouillon cube)

8 ingredients

11 steps

Ingredients

1 duck, weighing about 5 pounds
3 tablespoons vegetable oil
Salt and pepper
2 large onions, chopped
1 1/2 cups walnuts, finely chopped
4 tablespoons sour-pomegranate syrup (molasses or concentrate)
12 tablespoons sugar, or to taste
1 cup chicken stock (page 143) (or you may use 1/2 bouillon cube)

Directions

1

Rub the duck with 1 tablespoon of the oil and season with salt and pepper.
2

Prick the skin with a fork in several places so that the melted fat can ooze out.
3

Put it breast side down on a rack in a baking dish in a preheated 400F oven.
4

Cook for about 2 hours, until the skin is crisp and brown and the flesh still juicy, turning the duck over so that it is breast side up after an hour.
5

If you dont have a rack, you can lay the duck straight in the dish, but you must pour out the fat as it is releasedat least twice.
6

For the sauce, in a pan fry the onions in the remaining 2 tablespoons of oil until golden brown, stirring occasionally.
7

Add the walnuts and stir for 12 minutes.
8

Stir in the pomegranate syrup and the sugar, and pour in the stock.
9

Stir well, and simmer for 1520 minutes, until the sauce is thick.
10

Carve the duck and serve the pieces on plain rice.
11

Pour the sauce on top.