3 Reviews

Great duck recipe that results in a rich moist meat with spice and crispiness on the outside. Just delicious!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Little Miss Cheffie April 27, 2008

Oustanding and this was great served along with a rice pilaf as you suggested although I used a different variety of chutney. It was the first time I've tried steaming a duck followed by frying, the steaming left plenty of moisture while letting a lot of fat drain leaving the meat really moist but not fatty inside. The final step of frying left the skin wonderfully crisp.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Peter J November 09, 2007

This is so tasty! We were searching for a new way to serve canned mock duck and found this. Used the marinade, then deep-fried and served over ginger-spring onion rice noodles. Thanks for a great recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
fluffernutter April 29, 2004
Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices)