Duck Poleko (Duck Roasted with Herbs and Spices, Nepali Style)

5 to 6 lb. whole duck
1 tbsp. cumin powder
1 tbsp. chili paste
2 tbsp. ginger paste
1 tbsp. garlic paste
1 tsp. ground timur (Szechwan pepper)
1/8 tsp. asafetida
1 tsp. turmeric
2 tbsp. honey
2 tbsp. molasses
2 tbsp. cooking oil
Salt and pepper, to taste

Directions:

In a small bowl, combine cumin, chili, ginger, garlic, timur, asafetida, turmeric, honey, molasses, oil, salt and pepper; mix well. Clean duck; wipe dry. Rub duck inside and out with the spice mixture. Tie the marinated duck around wings and hang for at least eight hours to allow a complete marinating and dryness.

Preheat oven to 400°F. Place duck breast side up on a greased rack with a dripping pan filled with 2-inches of water. Roast for about one hour or more until the duck is cooked thoroughly (when internal temperature is at least 160°F and the skin is crispy). To serve, cut roasted duck into bite-size pieces. Serve with rice pilaf, accompanied with mango chutney.

User Reviews:

I was unable to find Molasses locally in time to meet my party deadline but substituted Molasses sugar instead. Worked fine! Excellent recipe. Enjoyed by all my dinner guests.

submitted by scrummy on December 04, 2004

Add your review of this recipe.