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Duck Sukuti
Crispy Smoked Duck Marinated in Nepali Spices

Ingredients:

  • 5-6 lb. whole duck
  • 1 tablespoon cumin powder
  • 2 tablespoons ginger paste
  • 1 tablespoon chili paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • 10 cups water for boiling

Cooking Instructions:

In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, half teaspoon of turmeric, salt and pepper. Dip duck into the boiling water and cook for about fifteen minutes, turning frequently. Remove the duck from water to drain. In a small bowl, combine a half teaspoon of turmeric, chili paste, molasses, honey and salt; mix well. Pat dry duck and rub inside and out with the spice mixture. Tie the marinated duck around wings and hang for at least six hours to allow a complete marinating and dryness. Place the air-dried marinated duck in the charcoal grill further away from direct fire. Allow smoking for three hours, or until the inside meat temperature reaches 160oF and the skin has turned crispy. To serve, cut roasted duck into bite-size pieces. Serve with rice pilaf, accompanied with mango chutney.

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Appetizer

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- Chicken Satay
- Chili Papad
- Wild Boar Choyla
- Chicken Phuraula
- Stuffed Phuraula
- Kathmandu Spring Rolls
- Lamb Kothey
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- Bandel Bhutuwa
- Chicken Chilli Rolls
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Meat

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- Lamb Thukpa
- Lamb Tomato Tarkari
- Lamb Spinach Tarkari
- Lamb Daikon Tarkari
- Lamb Sukuti Chili
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- Lamb Tarkari
- Lamb Bhutuwa
- Lamb Sukuti
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- Lamb Saag Tarkari
- Lamb Pumpkin Tarkari
- Lamb Stuffed Cabbage Rolls
- Lamb Chili Sekuwa
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Soups

- Gundruk Suruwa
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Polutry

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- Mango Chicken Tarkari
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- Chicken Chow Chow
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- Chicken Zucchini Bhutuwa
- Chicken Tareko
- Chicken Sukuti
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Momo

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Vegeterian

- Cheese Stuffed Cabbage Rolls
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- Asparagus Bhutuwa
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Breverage

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Aachar

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Marinades

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Rice & Rotis

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Nepal Standard Time
Saturday
November 2, 2024, 8:34 AM