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Duck Sukuti
Duck Sukuti is a traditional Nepalese recipe for a classic dish of duck that's parboiled, coated in a sticky spice paste, dried and smoked/cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Duck Sukuti.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Additional Time:
(+6 hours marinading)
Serves:
4–6
Rating: 
Tags : Spice RecipesNepal Recipes
The term 'sukut' in this recipe is actually a corruption of the English 'it's good'.
Ingredients:
1 whole oven-ready duck (about 3kg)
1 tbsp ground cumin
2 tbsp finely-grated ginger, pounded to a paste
1 tsp ground timur (Nepalese Sichuan pepper [substitute Sichuan pepper])
1/2 tsp ground turmeric
salt and freshly-ground black pepper, to taste
For the Marinade Rub:
2 tbsp black treacle (molasses)
2 tbsp honey
1 tbsp red chillies, pounded to a paste
1/2 tsp freshly-grated nutmeg
2 tsp
Nepalese meat masala
Method:
Bring 2.5l water to a boil and add the cumin, ginger, timur and turmeric. Season to taste with salt and black pepper then add the duck and boil for 15 minutes, turning the bird frequently.
Remove the duck from the boiling stock then set aside to drain. In a small bowl, work together the honey, treacle, chilli paste, nutmeg and meat masala until smooth and well combined.
Pat the duck dry both inside and out then smear the spice paste all over it (both inside and out). Tie a string around the wings then hang the duck up to marinate and dry for at least 6 hours.
To cook, heat your charcoal barbecue and add the duck at the point furthest away from the grill. Cover with a lid and allow the meat to cook and smoke for about 3 hours, or until thoroughly cooked through and with a crispy skin.
When done, joint the bird into serving pieces and serve accompanied by rice pilaf and mango chutney.
