Instructions: In a large skillet, saute the chopped onions in olive oil until they are golden brown. Remove onions and saute the duck or chicken pieces. Return the onions to the skillet. Add stock and simmer for 15 minutes. Skim fat from surface. Add pomegranate juice, ground walnuts, seasonings and honey.

Cover and simmer for 20 to 40 minutes or until poultry is cooked. Season further with salt if desired. Add water if sauce appears to be drying up.

Serve on a bed of cooked barley or wheat. Garnish with fresh pomegranate seed and walnuts.

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