Lets just start off by saying that the sauce for this dish is amazing! It was great on the duck legs, but would also taste great on chicken or even red meat. This is a Persian recipe and they definitely seem to know their duck! In a cast iron skillet heat up a little bit of olive oil and brown six duck legs on each side. Remove them from the pan and set them aside. In the same cast iron add two thinly sliced onions and 3 tsp. of turmeric. Cook on medium heat until the onion start to sweat. Add 1 cup of chopped walnuts and cook for an additional two minutes. Add the duck legs back into the skillet and pour two cups of chicken stock into the pan. Continue to cook on medium heat for about 20 minutes, flipping the legs half way through. Once the sauce gets caramelized add the juice of one lemon, a pinch of sugar, 1/2 cup of pomegranate juice, and the seeds from one pomegranate (or one package of pomegranate seeds if you are like me and don't want stained fingers). Let cook for another 5-10 minutes. Serve with some mixed greens and you will have one happy belly!
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