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Kathmandu Roast Duck
Duck Roasted with Herbs and Spices, Nepali Style
5-6 lb. duck
1 Tbls. curry powder
1 Tbls. chili paste
2 Tbls. ginger paste
1 Tbls. garlic paste
1 tsp. ground timur
1 tsp. grated nutmeg
1 tsp. turmeric
1 cup brown sugar
2 Tbls. lemon juice
2 Tbls. cooking oil
Salt and Pepper


In a small bowl, combine curry powder, chili, ginger, garlic, timur, nutmeg, turmeric, brown sugar, lemon juice, oil, salt and pepper; mix well.

Clean duck; wipe dry. Rub duck 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.

Preheat oven to 400 degrees F.

Place duck, breast side up on a greased rack with a dripping pan filled with 2 inches of water.

Roast for about one hour or more until the duck is cooked thoroughly and the skin has become 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, Ph.D.
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