Duck Poleko (Duck Roasted with Herbs and Spices, Nepali Style)
by Tulsi Regmi, Ph.D.
Servings: 2 servings
INGREDIENTS
5-6 lb. whole duck
1 tablespoon cumin powder
1 tablespoon chili paste
2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon ground timur (Sczchewan pepper)
1/8 teaspoon asafetida
1 teaspoon turmeric
2 tablespoons honey
2 tablespoons molesses
2 tablespoons cooking oil
Salt and Pepper
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.
