Directions:
- Remove all the excess fat from the duck, season with salt and pepper, and brown the quarters lightly in a large dutch oven.
- Remove the duck from the pan and saute the onions in the duck fat until browned.
- Drain out the excess duck fat, then add the walnuts and 2 1/2 cups of water to the onions in the dutch oven.
- Season with salt and pepper and return the duck to the pan.
- Bring to a boil and simmer for about an hour until the duck is almost tender.
- MIx the pomegranate syrup and sugar with the lemon juice.
- Skim as much fat as possible from the dutch oven and then stir in the syrup mixture.
- Simmer for another 30 minutes until the sauce is quite dark.
- If the sauce is too thick, add a little more water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.68 Kcal (170 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.32mg | 0% | |
| Potassium | 88.23mg | 2% | |
| Total Carbs | 9.48g | 3% | |
| Sugars | 6.35g | 25% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 0.55g | 1% | |
| Vitamin C | 6.8mg | 11% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 17.72 Kcal (74 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.32mg | 0% | |
| Potassium | 38.44mg | 2% | |
| Total Carbs | 4.13g | 3% | |
| Sugars | 2.77g | 25% | |
| Dietary Fiber | 0.48g | 4% | |
| Protein | 0.24g | 1% | |
| Vitamin C | 3mg | 11% | |
| Calcium | 12.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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