Crispy Nepali Spiced Duck Tareko

Duck Tareko: Crispy Deep-Fried Duck Marinated in Nepali Spices

Description: Indulge in the flavorful delight of Duck Tareko, a crispy deep-fried duck marinated in aromatic Nepali spices. Perfectly seasoned and crispy on the outside while tender and juicy on the inside, this dish will transport your taste buds to the vibrant streets of Nepal. Enjoy it with rice pilaf and mango chutney for a complete meal.

Category: Whole Duck
Keywords: Duck, Poultry, Meat, Nepalese, Asian, Less than 4 Hours

Ingredients:

• 5-6 lb whole duck 🦆
• 1 tablespoon cumin powder 🌿
• 1 tablespoon ginger paste 🌱
• 1 tablespoon garlic paste 🧄
• 2 teaspoons Szechwan pepper 🌶️
• 1 teaspoon nutmeg 🌰
• 1/4 teaspoon turmeric powder 🌟
• 1 tablespoon molasses 🍯
• 1 tablespoon honey 🍯
• Salt and pepper to taste 🧂

Instructions:

1. Prepare the Spice Mixture:
   In a small bowl, mix together the cumin powder, ginger paste, garlic paste, Szechwan pepper, nutmeg, half a teaspoon of turmeric powder, salt, and pepper until well combined. This spice blend will infuse the duck with rich, aromatic flavors.

2. Prepare the Duck:
   Clean the whole duck thoroughly, ensuring it’s free of any residual feathers or giblets. Pat the duck dry with paper towels to remove excess moisture, which helps the skin become crispy during frying.

3. Season the Duck:
   Generously rub the spice mixture all over the duck, including inside the cavity. Ensure that the duck is evenly coated with the spices to enhance its flavor profile. Once coated, let the duck rest and marinate in the refrigerator for at least eight hours, or overnight if possible. This extended marinating time allows the spices to deeply penetrate the meat.

4. Steam the Duck:
   After marinating, place the duck in a steamer basket. Steam the duck for at least one hour to ensure it is cooked through and tender. Steaming also helps to render some of the fat from the duck, which contributes to a crispier skin when fried.

5. Prepare for Frying:
   Once steamed, remove the duck from the steamer and let it cool down to room temperature. In a separate bowl, combine the remaining half teaspoon of turmeric powder with chili paste, molasses, honey, and a pinch of salt. Mix well to form a glaze. Smother this glaze over the duck, making sure to cover it thoroughly inside and out.

6. Fry the Duck:
   Heat oil in a deep fryer or large pot to 360°F (180°C). Carefully lower the glazed duck into the hot oil, ensuring it is fully submerged. Fry the duck, turning it periodically, until the skin becomes a golden brown and crispy texture. This process typically takes about 15-20 minutes, but keep an eye on it to prevent burning.

7. Drain and Serve:
   Once the duck is crispy and golden brown, remove it from the oil and place it on a plate lined with paper towels to absorb any excess oil. Allow it to rest for a few minutes before cutting.

8. Slice and Enjoy:
   Carve the crispy duck into bite-sized pieces. Serve it hot with a side of rice pilaf and a dollop of mango chutney for a delightful and complete meal.

Cooking Times:

Enjoy this delectable Duck Tareko recipe, and bring the flavors of Nepal into your kitchen with this crispy, spiced delicacy that’s sure to impress at any dinner table.