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Duck Tareko
Crispy Deep-Fried Duck Marinated in Nepali Spices |
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5-6 lb. whole duck, cleaned and washed
1 Tbls. curry powder
1 Tbls. chili paste
2 Tbls. ginger paste
1 Tbls. garlic paste
1 tsp. ground timur
1 tsp. grated nutmeg
1 tsp. turmeric
1 cup molasses
2 Tbls. lemon juice
Orange food coloring
Salt and Pepper
Oil for deep frying
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n a small bowl, combine curry powder, chili, ginger, garlic, timur, nutmeg, turmeric, molasses, lemon juice, a dab of orange coloring, salt and pepper; mix well.
Clean duck; wipe dry. Rub duck inside and out with the spice mixture. Let rest to marinate for at least eight hours.
Place marinated duck in a steamer and steam for at least one hour. Remove from steamer and let cool down.
In a deep fryer heat oil to 360 degrees F. Dip the steamed duck in frying oil. Fry duck, turning periodically, until the duck skin is golden brown and crispy. Remove from oil and place on paper towel to absorb excess oil.
To serve, cut crispy duck into bite-size pieces.
Serve with rice pilaf, accompanied with mango chutney.
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| Recipe Origin: Canada |
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Submitted by: |
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Tulsi Regmi
Ontario
Nepal |
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| This recipe has been viewed 6588 times. |
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