Duck Sukuti


  • 5-6 lb. whole duck
  • 1 tablespoon cumin powder
  • 2 tablespoons ginger paste
  • 1 tablespoon chili paste
  • 1 teaspoon ground timur (Szechwan pepper)
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon turmeric
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • Salt and Pepper
  • 10 cups water for boiling


  1. In a large pot, boil water combined with cumin powder, ginger, timur, asafetida, nutmeg, half teaspoon of turmeric, salt and pepper.
  2. Dip duck into the boiling water and cook for about fifteen minutes, turning frequently.
  3. Remove the duck from water to drain. In a small bowl, combine a half teaspoon of turmeric, chillie paste, molasses, honey and salt; mix well.
  4. Pat dry duck and rub inside and out with the spice mixture.
  5. Tie the marinated duck around wings and hang for at least six hours to allow a complete marinating and dryness.
  6. Place the air-dried marinated duck in the charcoal grill further away from direct fire.
  7. Allow smoking for three hours, or until the inside meat temperature reaches 160oF and the skin has turned crispy.
To serve, cut roasted duck into bite-size pieces.
Serve with rice pilaf, accompanied with mango chutney.