Duck with Pomegranate-Chestnut Sauce - KOTA Territory News
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Duck leg or breasts, cooked - OR would be good on pork!
1/4 cup butter
1 large onion, chopped
3 T lemon juice
1/2 C pomegranate juice
2 C ground chestnuts or walnuts
1 T brown sugar
Heat the butter over medium-high heat, add onions. Cook until translucent.
Reduce heat and add remaining ingredients, reducing until reaching desired
thickness. Season to taste with salt and pepper and serve with duck, goose
or chicken.
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518 St. Joseph St.
Telephone: 605.342.2000 
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