Duck Breasts with a Walnut and Pomegranate Sauce from The Complete Guide to Traditional Jewish Cooki

Ingredients

• 2 onions, very thinly sliced
• 60 ml/4 tbsp olive oil
• 2.5 ml/½ tsp ground turmeric
• 1 litre/1¾ pints/4 cups duck or chicken stock
• 400 g/14 oz/3½ cups walnuts, roughly chopped
• 6 pomegranates
• 4 duck breast fillets, about 225 g/8 oz each
• 60 ml/4 tbsp lemon juice
• 30 ml/2 tbsp caster (superfine) sugar
• salt and ground black pepper