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Duck With Cucumbers

Flavors.of.Asia's picture
Ingredients
  Duck 5 Pound (Disjointed)
  Cucumbers 2
  Chopped onion 1 Cup (16 tbs)
  Minced garlic cloves 3
  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

Wash and dry the duck; remove as much fat as possible.
Peel the cucumbers, cut in half lengthwise and then into 2-inch pieces.
Soak in ice water.
Pound the chopped onions, garlic, cloves, cardamom, mace, cinnamon and salt to a paste.
Heat the oil in a deep skillet and brown the spice mixture, white onions, and duck in it.
Pour off the fat and add the broth.
Cover and cook over low heat for 1 hour or until tender.
Add the drained cucumbers and cook for 5 minutes.
Skim the fat, then mix in the coconut cream.
Heat, but do not let boil.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Interest: 
Everyday
Servings: 
5

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