Duck tarkari

One of the many meat sources in Nepal, Duck meat is popular among the people. The people in the hills, Terai as well as in Kathmandu use duck meat to make some of the delicious Nepali non-vegetarian cuisine. It could be made into Choila, Kachila, Sukuti, etc. to be served as snack or to accompany with drinks or it could also be made into curry to be served with rice or roti. Here is one of the ways of making Duck tarkari:


3 lbs duck cut into large pieces

2 cups chopped onion

1 tbsp curry powder

5 dried red chilies

2 bay leaves

2 cups chopped tomato

1 cup stock or water

1 tbsp minced garlic

1 tbsp minced ginger

1 tsp turmeric

1 tbsp oil for browning

4 tbsp oil for cooking

Salt and pepper to taste

2 tbsp chopped cilantro for garnish

duck curryProcedure:

First of all, take a large bowl and mix duck pieces with salt and pepper and toss it well so that it is thoroughly mixed. Then, heat a non-stick pan and add oil to it. When the oil is heated, add the duck pieces until most fat comes out and the skin turns crispy. Now, take it out from the heat and keep it on a large plate discarding the excess fat.

Now, heat a non-stick pan and add oil. When the oil is heated, add whole red chili and bay leaves and fry for about thirty seconds. Then, add turmeric, timur and chopped onion and fry until it turns brown. Add garlic and ginger to it and fry for next thirty minutes. Then, add curry powder and tomato to this mixture and mix it well for few minutes. Now, put the browned duck pieces into the spice mixture and stir it. Then, add stock, salt and pepper and let it simmer on low heat until the duck pieces are tender and the desired consistency of the sauce is achieved that might take about thirty five to forty minutes. When, it is done, turn off the heat and add the chopped cilantro to garnish and serve your Duck Tarkari hot with steamed rice or roti.