Duck Sukuti

Duck, locally known as haans, is one of the common birds eaten by the people of Nepal, especially in Kathmandu where most of the population residing belong to Newari community. Duck meat is popularly used in many cuisines in the Newari culture and some recipes specialize in one. Duck choila, Duck kachila, etc are to name few of the popular duck meat recipes in Nepal.

This article discusses the recipe for one of the other few popular duck meat cuisine, namely the Duck Sewuka (crispy smoked duck marinated in Nepali spices).


5-6 lb whole duck

1 tbsp cumin powder

2 tbsp ginger paste

1 tbsp chili paste

1 tsp ground timur

1/8 tsp asafetida

½ tsp grated nutmeg

1 tsp turmeric

2 tbsp molasses

2 tbsp honey

Salt and pepper to taste

10 cups water for boiling



First of all, take a large pot and fill it with water. Now, add cumin powder, ginger, timur, asafetida, nutmeg, half teaspoon of turmeric, salt and pepper and let the water boil. When the water is boiled, dip the duck into the boiling water and cook for about fifteen minutes, turning it frequently. Now, remove the duck from the water and drain the excess water.

Take a small bowl and put a half teaspoon of turmeric into it. Then, add chili paste, molasses, honey and salt to it and mix everything thoroughly. Then, pat dry the duck and rub inside out with the spice mixture then tie the marinated duck around the wings and hang it for at least six hours to let it marinade and dry completely. Then, place the air-dried marinated duck in the charcoal grill keeping it far away from direct heat. Let the smoking continue for three hours or until the inside temperature of the meat reaches 160 degrees F and the skin turns crispy. Cut the roasted duck into bite-size pieces and serve it with rice pilaf accompanied with mango chutney.