As the days pass, the cricket fever for the ICC World Cup gets higher. It is only a matter of time before you are literally at the point of biting your fingernails or emptying a bag of fried chips. But why when U.S. Poultry can totally bowl you over their healthy duck? Here’s a healthy and finger-licking dish, Duck Tareko, to keep your cravings and excitement at par.

Ingredients:

• 1 whole duck, cleaned and cut into pieces

• 2 tablespoons ginger-garlic paste

• 1 tablespoon turmeric powder

• 2 tablespoons cumin powder

• 2 tablespoons coriander powder

• 1 tablespoon red chilli powder

• 1 teaspoon fenugreek seeds

• 1 teaspoon mustard seeds

• 1 teaspoon ajwain (carom seeds)

• Salt to taste

• 1 cup yoghurt

• 2 tablespoons lemon juice

• 2 cups oil

• Cilantro for garnishing

• Lemon wedges for serving

Instructions:

• Take the ginger-garlic paste and mix it with turmeric powder, cumin powder, coriander powder, red chilli powder, fenugreek seeds, mustard seeds, ajwain, salt, yoghurt, and lemon juice.

• When you get a smooth paste, add the duck pieces and coat them with the marinade. Let it rest for at least 4 hours.

• Deep-fry the marinated duck pieces in heated oil till the pieces are golden brown.

• Arrange the fried duck pieces on a platter and garnish with cilantro.

• Serve with a lemon wedge and add a side of raita or tomato chutney.

FAQs:

Can chicken be used instead of duck?

Yes, chicken can be used instead of duck. But the cooking time will be slightly shorter for chicken pieces.

Can the duck be baked?

If you want to make the recipe healthier, you can choose to bake instead of deep-frying by preheating the oven to 200°C and baking for about 30 minutes.

How can you ensure the duck is thoroughly cooked without burning the exterior?

To ensure the duck is thoroughly cooked, deep-fry on medium-high flame and in batches to prevent uneven cooking.