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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. Ingredients:
6 lbs duck, cleaned, cut up and brined |
1 tablespoon cumin |
1 tablespoon chili paste |
2 tablespoons ginger paste |
1 tablespoon garlic paste |
1 teaspoon ground pepper |
1/4 teaspoon nutmeg |
1 teaspoon turmeric |
2 tablespoons molasses |
2 tablespoons honey |
oil |
Directions:
1. Combine all ingredients but the duck and the oil.
2. Place half the mixture in a small bowl and refrigerate.
3. Rub the remaining paste all over the bird, inside and out.
4. Wrap in plastic wrap and refrigerate 12 hours minimum.
5. Prepare a steamer and cook the bird for an hour.
6. Remove duck from steamer and cool.
7. Using reserved paste, recoat the whole bird, inside and out.
8. Heat oil in deep fryer to 360.
9. Fry duck until it is golden brown and the skin has crisped.
10. Remove from oil and drain well.
11. Serve with rice and a fruit chutney.
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