Make and share this Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices) recipe from SmallRecipe.com.
Total time: 1 hours 30 minutes
Prep time: 1 hours
Cook time: 30 minutes
Yield: 2-3 serving(s)
Ingredients:
| 5 -6 lbs whole duck, cleaned and washed |
| 1 tablespoon cumin powder |
| 1 tablespoon chili paste |
| 2 tablespoons ginger paste |
| 1 tablespoon garlic paste |
| 1 teaspoon ground szechwan pepper (timur) |
| 1/4 teaspoon grated nutmeg |
| 1 teaspoon turmeric |
| 2 tablespoons molasses |
| 2 tablespoons honey |
| salt and pepper |
| oil (for deep frying) |
Steps:
- In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
- Clean duck; wipe dry.
- Rub duck inside and out with the spice mixture.
- Let rest to marinate for at least eight hours.
- Place marinated duck in a steamer and steam for at least one hour.
- Remove from steamer and let cool down.
- Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
- In a deep fryer heat oil to 360F.
- Dip the steamed duck in frying oil.
- Fry duck, turning periodically, until the duck skin is golden brown and crispy.
- Remove from oil and place on paper towel to absorb excess oil.
- To serve, cut crispy duck into bite-size pieces.
- Serve with rice pilaf, accompanied with mango chutney.
Nutrition Facts:
Calories 4737.8, Fat 447.6, Saturated Fat 150.2, Cholesterol 862.6, Sodium 730.6, Carbohydrate 37.4, Fiber 1.1, Sugar 28.8, Protein 131.6
Tender duck meat, crisp skin, and that very Australian sweet-and-sour sauce? This was a top order at Billy Kwong for good reason.
Provided by: Kylie Kwong
Categories:
Total time: 2 hours 10 minutes
Prep time: 25 minutes
Cook time: 1 hours 45 minutes
Yield: Serves 4 – 6
Ingredients:
| 1 duck (about 2kg) |
| 2 tbsp Sichuan pepper and salt (see note) |
| 35 gm (¼ cup) plain four |
| Vegetable oil, for frying |
| 220 gm (1 cup) white sugar |
| 250 gm Davidson’s plums (see note), cut in half, seeds removed |
| 6 star anise |
| 1 piece cassia bark |
Steps:
- Rinse duck under cold water. Trim excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact. Pat dry with paper towels and rub the skin all over with Sichuan pepper and salt. Cover duck and refrigerate overnight to marinate.
- Transfer duck to a large steamer basket. Place basket over a large saucepan of boiling water and steam, covered with a tight-fitting lid, until duck is cooked through (1½ hours; to test, insert a small knife between leg and breast – the juices should run clear). Gently remove duck from steamer with tongs, place on a tray, breastside up, and allow to drain. Cool briefly, then refrigerate to cool completely
- Meanwhile, for Davidson’s plum sauce, combine sugar and 250ml water in a small saucepan and bring to the boil. Reduce heat to low and simmer, stirring occasionally, until reduced to a thin syrup (5-7 minutes). Add plums, fish sauce (to taste) and spices, simmer for 1 minute, then stir through lime juice. Remove from heat and leave for 1 hour for flavours to meld. Reheat gently before serving.
- Place cooled duck, breastside up, on a chopping board and cut in half through breastbone and backbone. Ease meat away from carcass, leaving thighs, legs and wings intact, then halve legs and thighs. Lightly toss duck in flour to coat, shaking off excess.
- Heat oil in a wok over high heat until it begins to shimmer (about 180°C), then deep-fry duck in batches until browned and crisp (3 minutes; be careful, hot oil will spit). Carefully remove duck with tongs and drain on paper towels, then rest in a warm place for 5 minutes.
- Cut duck breast into 1cm slices and arrange on a serving platter with legs and thighs. Spoon over hot plum sauce and serve immediately
Nutrition Facts:
ServingSize Serves 4 – 6