Duck Slowly Cooked In Aromatic Spices Recipe

Name: Duck Slowly Cooked In Aromatic Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 duck wholes thawed young; 10 cloves garlic; 1 teaspoon vegetable oil; 1 teaspoon ground cardamom; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon salt Quarter of; curry spices to taste; 4 seed fresh chillies; 1 tablespoon extract tamrind

Servings: persons

2 duck wholes thawed young
10 cloves garlic
1 teaspoon vegetable oil
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon salt Quarter of
curry spices to taste
4 seed fresh chillies
1 tablespoon extract tamrind

1
PREPARATION: Clean the duck by removing all the fat.
2
The ducks usually carry a lot of fat on them so it's important to take it all out. Cut into bite size pieces. Wash thoroughly. Put aside.
3
Peel and grind the garlic, ginger and chilli together making it into a paste, mmmmm.
4
Finely dice the onions.
5
Wash and pluck the leaves of the cilantro stems.
6
Mix the curry spices, cloves, cinnamon, salt and cardamom together put aside.
7
COOKING: In a large pot heat oil on medium to high heat.
8
Once oil is hot add the onions and the paste to it and saute it for couple of minutes till all the ingredients are golden brown.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 duck wholes thawed young, 10 cloves garlic, 1 teaspoon vegetable oil, 1 teaspoon ground cardamom, and more.

Yes, Duck Slowly Cooked In Aromatic Spices falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Slowly Cooked In Aromatic Spices

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