Khoresht e Fesenjoon (Persian stew)

Directions

1. Heat a large pot or Dutch oven to medium - high heat. 
2. Add your duck legs and brown your duck legs on both sides - four to five minutes a side.
3. Take duck legs out of the pot and put into a roasting pan with your cinnamon and turmeric.
4. Add your orange peel to the roasting pan
5. Put the roasting pan into a 350 degree oven and let the duck legs cook off.
6. While the duck is cooking in the oven - dice your onion and add them to the same pot and begin to brown slowly (10-12 minutes) until golden brown and soft.
7. Remove the onions and set aside.
8. Take your four cups of walnuts and finely grind them in a food processor - but not into a paste. 
9. Then take your ground walnut and add to the same pot on medium heat to release the oils from the walnut - making sure to stir regularly.
10. After five minutes of stirring the walnuts add your caramelised onion back into the pot. 
11. Stir the onion and walnut together for about five minutes.
12. Take your tomato paste and add a bit of water to it and stir around to avoid any clumps and add the mixture into the same pot.
13. Stir your onions, walnuts, and tomato paste together for two minutes and then add two cups of water and continue stirring.
14. Stir the entire mixture regularly - making sure there are no clumps.
15. Slowly begin stirring in your pomegranate molasses.
16. Add two tablespoons of sugar and continue stirring.
17. Cook this over low - medium heat for about an hour and a half.
18. Keep an eye on the consistency of the sauce and add 1/2 cup pomegranate juice if needed - the sauce will thicken as it cooks but you don't want it to get too thick.
19. After an hour and a half in the oven add your duck legs to the sauce and let them continue to simmer together - till the meat falls off the bone.
20. Remember to adjust the seasoning of the sauce as you go - with salt, pomegranate molasses and sugar as needed. The sauce should be a beautifully balanced blend of sweet and sour. 

To serve:

1. Place your duck legs in a serving bowl and spoon the walnut pomegranate sauce over them and top off with some lovely pomegranate seeds. Serve the stew with a fluffy saffron basmati rice.