Duck Breasts with a Walnut and Pomegranate Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is a modern version of a traditional dish of the Jews of Iraq and Iran. Pomegranates are considered special fruit, as it is said that each one contains 613 seeds, the same number as the number of mitzvot, or commandments, which jews are taught to adhere to. For this reason, pomegranates hold a special place on many family tables.


  • 60 ml/4 tbsp olive oil
  • 2 onions, very thinly sliced


  1. Heat half the oil in a frying pan. Add the onions and turmeric, and cook gently until soft. Transfer to a pan, add the walnuts and stock, then season with salt and pepper. Stir, then bring to the boil and simmer the mixture, uncovered, for 20 minutes.