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.
Calories 1303 Calories from Fat 745
% Daily Value*
Total Fat 83 g128.1%
Saturated Fat 31.2 g156.2%
Trans Fat 0 g
Cholesterol 362.9 mg121%
Sodium 1300.3 mg54.2%
Total Carbohydrates 53 g17.8%
Dietary Fiber 5.3 g21%
Sugars 36.8 g
Protein 83 g166.8%
Vitamin A 9.4% Vitamin C 74.8%
Calcium 10.5% Iron 110.2%
*Based on a 2000 Calorie diet