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Duck With Cucumbers Recipe
|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)|
Calories 727 Calories from Fat 139
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 8.4 g41.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1046.3 mg43.6%
Total Carbohydrates 53 g17.8%
Dietary Fiber 5.3 g21%
Sugars 36.8 g
Protein 96 g192%
Vitamin A 26.9% Vitamin C 35.5%
Calcium 11.9% Iron 5.4%
*Based on a 2000 Calorie diet
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.