Crispy Duck

"A Himilayan recipe. Some work to make, but worth every minute. Tareko is a standard technique way up there at the top of the world. I sub. a Thai garlic-chili paste for the 2 separate ones. Can be used with any fowl, just vary the frying times."
 
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Ready In:
1hr 30mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Combine all ingredients but the duck and the oil.
  • Place half the mixture in a small bowl and refrigerate.
  • Rub the remaining paste all over the bird, inside and out.
  • Wrap in plastic wrap and refrigerate 12 hours minimum.
  • Prepare a steamer and cook the bird for an hour.
  • Remove duck from steamer and cool.
  • Using reserved paste, recoat the whole bird, inside and out.
  • Heat oil in deep fryer to 360.
  • Fry duck until it is golden brown and the skin has crisped.
  • Remove from oil and drain well.
  • Serve with rice and a fruit chutney.

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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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