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Duck Tarkari
Duck Curried in Nepali Herbs and Spices

Ingredients:

  • 3 lbs. duck, cut into large pieces
  • 2 cups onion, chopped
  • 1 tablespoon curry powder
  • 5 dried red chilies
  • 2 bay leaves
  • 2 cups tomato, chopped
  • 1 cup stock or water
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon crushed timur (Szechwan pepper)
  • 4 tablespoons oil for browning
  • 4 tablespoons oil for cooking
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

Cooking Instructions:

In large bowl, combine duck pieces with salt and pepper; toss well. In a non-stick frying pan, heat oil and brown all pieces of duck until most fat is rendered and the skin is crispy. Reserve browned pieces of duck on a large plate. Discard excess fat.

In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies and bay leaves; fry for 30 sec. Add turmeric, timur, and chopped onion, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add curry powder and tomato; mix well for a few minutes. Transfer browned duck pieces into the spice mixture; stir. Add stock, salt and pepper; lower heat to low and let simmer until duck pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min. When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti (flat bread).

Creative Nepali Recipes

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Aachar

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Breverage

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Seafood

- Lapsi Shrimp Tarkari
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Meat

- Lamb Pumpkin Tarkari
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Polutry

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Rice & Rotis

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Dessert

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Momo

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Appetizer

- Samosa
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Soups

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Nepal Standard Time
Thursday
September 19, 2019, 6:35 PM