Duck Roast Nepali Style

Whole roasted duck with aromatic Nepali spice rub

• - 1 whole duck (about 4-5 lbs)
• - 2 tablespoons ginger paste
• - 2 tablespoons garlic paste
• - 1 tablespoon cumin powder
• - 1 teaspoon turmeric
• - 1 teaspoon chili powder
• - 1/2 teaspoon timur
• - 1/4 teaspoon nutmeg
• - 2 tablespoons mustard oil
• - 1 tablespoon honey
• - Salt and pepper
• - 1 lemon, juiced

1. 1

   Clean duck thoroughly and pat dry. Score the skin in a crosshatch pattern.
2. 2

   Mix all spices with mustard oil, honey, lemon juice, salt and pepper into a paste.
3. 3

   Rub the paste all over the duck, including inside the cavity. Marinate for at least 2 hours or overnight.
4. 4

   Preheat oven to 375°F (190°C).
5. 5

   Place duck on a roasting rack, breast side up.
6. 6

   Roast for about 2 hours, basting occasionally with pan juices.
7. 7

   Duck is done when skin is crispy and internal temperature reaches 165°F.
8. 8

   Let rest for 15 minutes before carving. Serve with rice and vegetables.