Duck with Walnut and Pomegranate

Serves 4 Ingredients Method

1 duck, about 4lb cleaned, wiped and trussed Salt and pepper

1 oz of butter

1 large onion, finely chopped

6oz of walnuts,

4oz ground, the remainder coarsely chopped.

12 fl.oz fresh pomegranate juice

1tblsp of lemon or lime juice

3 tblsp of brown sugar

1⁄4 tsp each of ground cinnamon and nutmeg

To Serve: 1 oz of walnuts, coarsely chopped Pomegranate seeds

Season the duck with salt and pepper. Heat half the butter in a large heavy lidded pan and brown the duck on all sides. Remove and drain off the fat. Heat the remaining butter in the pan and fry the onion until soft. Add the walnuts, the pomegranate and lime juices, sugars and spices and bring to the boil. Reduce the heat and return the duck to the pan. Spoon over the sauce then cover and simmer for 1 1⁄2- 2 hours, or until tender. Baste occasionally. When cooked, lift the duck onto a serving plate, quarter it and keep warm. Take fat off the sauce, taste for seasoning and bring to the boil. Spoon over the duck, garnish with chopped walnuts and pomegranate seeds and serve with rice.