Directions:
- Combine first 4 ingredients in a spice grinder; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 6 minutes or until browned. Add coriander and turmeric; sauté 1 minute.
- Add duck to pan; cook 3 minutes on each side. Stir in water, tomato paste, salt, and potatoes, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until duck is done and potatoes are tender. Remove from heat. Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices. Add sugar to pan; stir to combine. Return duck to pan; stir to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.53 Kcal (1304 kJ) | ||
| Calories from fat | 53.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 9% | |
|---|---|---|---|
| Cholesterol | 216.35mg | 72% | |
| Sodium | 893.68mg | 37% | |
| Potassium | 540.19mg | 11% | |
| Total Carbs | 19.35g | 6% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 45.11g | 90% | |
| Vitamin C | 18.9mg | 32% | |
| Iron | 8mg | 44% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 92.93 Kcal (389 kJ) | ||
| Calories from fat | 16.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 9% | |
|---|---|---|---|
| Cholesterol | 64.53mg | 72% | |
| Sodium | 266.58mg | 37% | |
| Potassium | 161.14mg | 11% | |
| Total Carbs | 5.77g | 6% | |
| Sugars | 1.15g | 15% | |
| Dietary Fiber | 0.93g | 13% | |
| Protein | 13.46g | 90% | |
| Vitamin C | 5.6mg | 32% | |
| Iron | 2.4mg | 44% | |
| Calcium | 16.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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