Best 2 Duck Tareko Crispy Deep Fried Duck Marinated In Nepali Spices Recipes

Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices) image

Provided by Tulsi Regmi

Categories Whole Duck

Time 1h30m

Yield 2-3 serving(s)

Number Of Ingredients 12

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.

Crispy Duck image

Provided by Food Network

Categories main-dish

Time 59m

Yield 2 servings

Number Of Ingredients 19

6 star anise
4 tablespoons freshly grated ginger
2 tablespoons Shaohsing rice wine or dry sherry
2 tablespoons ground Sichuan peppercorns
2 tablespoons sea salt
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 skin-on duck breasts, skin scored in a criss-cross pattern
1 tablespoon groundnut oil (peanut)
Salad greens, for service
3 1/2 ounces water
2 ripe plums, stoned and quartered
2 ounces dried apricots, chopped
2 tablespoons sugar
1 tablespoon honey
1 cinnamon stick
1 star anise
Juice of 1 lime
Serving suggestion: This dish is delicious accompanied by stir-fried green beans and roasted sweet potatoes.

Steps:

To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
Preheat an oven to 400 degrees F.
Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.