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

"(Crispy Deep-Fried Duck Marinated in Nepali Spices)"
Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices) created by Peter J
Ready In:
1hr 30mins




  • 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.

Join The Conversation

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  1. Greg J.
    Wow! That was awesome!! Kids loved it...we are doing one again Christmas day.
  2. Rahul K.
    I tried this recipe & followed it exactly. The molasses combined with honey & spices seems to caramelize not the outside of the duck & burned it somewhat. I don't know is this also negated the effects of the ginger/garlic & spice marinade, which did not come through in flavor at all. Any comments or suggestions? I wonder if this would be better roasted, but in deep frying it, the molasses has too much sugar & will always caramelize & burn.
  3. Little Miss Cheffie
    Great duck recipe that results in a rich moist meat with spice and crispiness on the outside. Just delicious!
  4. Peter J
    Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices) Created by Peter J
  5. Peter J
    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.



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