Duck Poleko (Duck Roasted with Herbs and Spices, Nepali Style)
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Ingredients
5 to 6 lbs. | 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 |
1 Recipe Reviews
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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.
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Instructions
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.
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