Duck With Cucumbers
|Duck||5 Pound (Disjointed)|
|Chopped onion||1 Cup (16 tbs)|
|Minced garlic cloves||3|
|Ground cloves||1⁄4 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|White onions||8 Small|
|Chicken broth||2 Cup (32 tbs)|
|Coconut cream||1 Cup (16 tbs)|
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.