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Classic Duck With Cucumbers

Flavors.of.Asia's picture
Ingredients
  Duck 5 Pound, disjointed (1 Duck)
  Cucumbers 2
  Chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Ground cloves 1⁄4 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Mace 1⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Oil 2 Tablespoon
  White onions 8 Small
  Chicken broth 2 Cup (32 tbs)
  Coconut cream 1 Cup (16 tbs)
Directions

GETTING READY
1) Wash, dry and trim all the visible duck fat.
2) Peel and halve the cucumbers lengthwise, then into 2-inch pieces and soak in ice water.
3) Grind the chopped onions, garlic, cloves, cardamom, mace, cinnamon, and salt together into a paste.

MAKING
4) In a deep skillet, saute the spice mixture, white onions and duck in the oil until browned.
5) Drain off the excess fat, stir in the chicken broth and cook,
covered over a low heat for 1 hour or until the duck is tender.
6) Stir in the drained cucumbers and cook for 5 minutes.
7) Skim off the excess fat, then stir in the coconut cream and heat thoroughly.

SERVING
8) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Braising
Dish: 
Salad
Ingredient: 
Duckling
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes
Servings: 
4

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