Duck Poleko (Duck Roasted with Herbs and Spices, Nepali Style)
by Tulsi Regmi, Ph.D.
SERVINGS
2 to 3 servings scale / convert
INGREDIENTS
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
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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1 Recipe Reviews
scrummy
reviewed Duck Poleko (Duck Roasted with Herbs and Spices, Nepali Style)
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.
