Fesenjan Stew with duck

Aghooz Mosamma, which resembles Fesenjan Stew, is a traditional dish in Mazandaran Province which contains high amount of protein with a high biologic value due to duck meat and also it is rich in minerals and vitamins since walnuts and pomegranates paste are applied in cooking.
Ingredients,
Duck, goose, or Turkey, 1 no
Walnuts, 1 kg
Pomegranates paste or plums paste, 3 to 4 tbsp
Onion, 1 no, grated
Eggplants, 3 to 4 nos
Fragrant herbs such as Chochagh, mint, coriander and angelica, 2 to 3 stems each
Salt and pepper, as required
Oil, as required
Procedure
Wash walnuts and grind them thoroughly with a meat grinder or any applicable gadget. Fry grated onion with a little oil in a pan. Then add ground walnuts and sauté a bit. If you apply duck or goose, you should add in right after walnuts. Pour in 3 to 4 glasses of cold water and let it cook over slow heat for 5 to 6 hours until the meat settles.
Mix Pomegranates or plum paste with a little cold water and once dissolved add in to the stew. At the end of cooking, sprinkle chopped fragrant herbs as well as fried eggplants. Remove from the heat and serve with Katteh, cooked rice.
If you like, you can put a large iron nail over fire and once hot, add to the mixture of plum taste. Put it over the flame until it starts simmering and then pour into the stew. Of course, you should remove the nail first! This was practiced in the past to make the stew darker and enriched with iron.