Remove all the excess fat from the duck and brown the quarters lightly
in a large casserole. Lift out the duck and fry the onions until bowned,
then add the walnuts and 2 1/2 cups of water. Season with salt and
pepper. Return the duck to the pan, adn bring the sauce to the boil.
Simmer for about an hour until the duck is almost tender. Stir the
pomegranate syrup and sugar into the lemon juice. Skim as much fat as
possible from the casserole and then stir in the juice mixture. Simmer
for another 30 minutes until the sauce is quite dark. If the sauce is too
thick, add a little more water. Serve with rice.