Duck Tareko Crispy Deep Fried Duck Marinated in Nepali Spices
Experience the bold and authentic flavors of Nepali cuisine with Duck Tareko, a mouthwatering dish featuring crispy deep-fried duck marinated in a medley of aromatic Nepali spices. This recipe combines tender duck with turmeric, cumin, coriander, ginger-garlic paste, and a hint of chili for a perfect balance of richness and spice. Infused with tangy lemon juice and the earthy aroma of mustard oil, the duck is marinated to perfection before being fried to golden, crispy perfection. Garnished with fresh coriander and green chilies, Duck Tareko is a show-stopping dish that pairs beautifully with steamed rice, lentils, or Nepali pickles. Perfect for special occasions or when you're craving exotic flavors, this dish is an irresistible exploration of Nepal's culinary heritage.
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Recipe Information
Ingredients
- 1.5 kg Duck (whole or pieces)
- 1 teaspoon Turmeric powder
- 2 teaspoons Cumin powder
- 2 teaspoons Coriander powder
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Chili powder (adjust to taste)
- 1 teaspoon Fenugreek seeds
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 3 tablespoons Mustard oil (for marination)
- 500 ml Mustard oil (for deep frying)
- 2 tablespoons Fresh coriander leaves (for garnish)
- 2 pieces Green chili (optional, sliced for garnish)
Instructions
Clean and pat dry the duck pieces using paper towels to remove excess moisture.
In a large bowl, prepare the marinade by mixing turmeric powder, cumin powder, coriander powder, ginger-garlic paste, chili powder, fenugreek seeds, lemon juice, salt, and mustard oil.
Add the duck pieces to the marinade and mix thoroughly, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for at least 2 hours, or ideally overnight for deeper flavor.
Before frying, remove the duck pieces from the refrigerator and let them come to room temperature for about 30 minutes.
Heat mustard oil in a deep frying pan or wok over medium heat. Ensure the oil is hot but not smoking for even cooking.
Carefully add the marinated duck pieces to the oil in small batches, avoiding overcrowding the pan. Fry for 6-8 minutes on each side or until the duck turns golden brown and crispy.
Use a slotted spoon to remove the fried duck pieces and place them on a plate lined with paper towels to absorb excess oil.
Garnish the fried duck with fresh coriander leaves and sliced green chilies before serving.
Serve hot with steamed rice, lentils, or traditional Nepali sides like achar (pickle) for a complete meal.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 32.7 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 71 mg | 5% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
