Braised Duck with Walnut Sauce

Cut onions into strips, fry in olive oil until brown, add 1 tbsp. turmeric, fry briefly. Remove onions with a slotted spoon, set aside. Sauté duck parts, adding more olive oil if necessary. Brown evenly without burning. Also add 1 tbsp turmeric at the end of sautéing. Now set duck parts aside. Add onions again to the saucepan, add walnuts and water, season with salt and pepper and garlic. Bring to a boil, then reduce temperature, add duck parts and steam for about 1 hour with the lid closed (chicken only about 1/2 hour). Add pomegranate syrup, juice of one lemon and sugar, steam for another 1/2 hour.

Serve with long grain rice, sprinkle with chopped walnuts if desired.

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