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Duck Sukuti
Crispy Smoked Duck Marinated in Nepali Spices
5-6 lb. duck
1 Tbls. curry powder
2 Tbls. ginger paste
1 tsp. ground timur
1 tsp. grated nutmeg
1 tsp. turmeric
1/2 cup molasses
1/2 cup brown sugar
5 cups water
Orange food coloring
Salt and Pepper


In a large sauce pan, boil water. Add a dab of orange food coloring and dip duck into the boiling water. After two minutes in boiling water, remove duck from water to drain.

In a small bowl, combine curry powder, ginger, timur, nutmeg, turmeric, molasses, brown sugar, salt and pepper; 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 eight hours to allow a complete marinating and dryness.

Place the air-dried marinated duck in the smoker away from direct fire. Allow smoking for three hours, or until the inside meat temperature reaches 160 degrees F. and the skin has turned crispy.

To serve, cut roasted duck into bite-size pieces.

Serve with rice pilaf, accompanied with mango chutney.

Preparation Time: Serves:
Recipe Origin: Canada
Submitted by:
Tulsi Regmi
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