Yield: 4 servings
|\N \N||Serves 4|
KEYWORDS: WILD GAME COOKING
SOURCE: WILD GAME COOKING
Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 2 mallard 2 45-60 ml/3-4 tbsp olive oil 3-4 tbsp 1 large onion 1 100 g/4 oz finely chopped walnuts 1 cup 150 ml/¼ pint fresh pomegranate juice ⅔ cup 450 ml/¾ pint chicken stock 2 cups 2½ ml/½ tsp ground cinnamon ½ tsp 15 ml/1 tbsp brown sugar 1 tbsp fine sea salt and freshly ground black pepper lemon juice or sugar to taste 30 ml/2 tbsp tomato paste, optional 2 tbsp 225 g/8 oz coarsely chopped walnuts : 2 cups pomegranate seeds, to garnish, optional There are many versions of this delicious Iranian dish, and it can be made with wild duck, domestic duck or chicken. If you cannot buy fresh pomegranates to squeeze for the juice, you can use canned or bottled pomegranate juice or syrup, which is sold in Middle Eastern food shops. Do not use grenadine syrup: it is much too sweet. An alternative to pomegranate juice, that gives a sharper taste, is to use the juice of two lemons. Cut the mallards into serving pieces and brown gently in 30 ml/2 tbsp of oil in a flameproof casserole or heavy saucepan. Remove and reserve. Add the remaining oil and the chopped onion and saute until translucent. Add the finely chopped walnuts, pomegranate juice, chicken stock, tomato paste, cinnamon, sugar and salt and pepper to taste. Bring to the boil, stirring well.
Return the ducks to the casserole making sure that the pieces are well covered by the sauce. Cover the pan and simmer for 50 minutes to 1¼ hours or until the ducks are very tender. Taste the sauce and adjust the seasoning: if too sweet, add lemon juice; if too tart, add a little sugar. Skim off excess fat. Place the ducks on a hot serving dish. Spoon over the sauce. Sprinkle on the coarsely chopped walnuts and any spare pomegranate seeds. Serve with Timman, page 115.
Submitted By SALLIE KREBS On 03-01-95