Duck Choila (Spiced Duck Salad) हाँसको छोइला
Duck choila is a Nepali spiced salad recipe that is loved for its bold flavours of ginger, garlic, spices, and grilled duck meat. Choila is a staple in Nepalese cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Originally choila is from the Newari community in the capital city of Kathmandu and is traditionally made with buffalo meat. Duck adds an extra depth of gamey flavour. It is ideal when served as an appetiser and is commonly enjoyed with local alcohol.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Duck (Boneless duck meat)
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 1/2 teaspoon timmur powder (Nepali Sichuan Pepper) (optional)
- 1 teaspoon salt
- 5 tablepsoon Lemon Juice
- 4 spring onion (More traditional to use garlic leaf if you can find it. )
- 2 tablespoon ginger
- 5 cloves garlic
- 1/2 Onion (Medium size)
- 1 tomato (medium sized)
- 2 chilli (Use fresh chilli. Add more according to how spicy you would like it. )
- 5 tablespoon vegetable oil
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon turmeric powder
Instructions
- 1
Cook the Duck
- 2
Start by cooking the Duck in your preferred method. You can barbecue/ grill it for 20 minutes to give it a smoky flavour (my personal favourite method), bake it in the oven at 180 degrees for 30 minutes, or pan fry it until it is cooked and golden.
- 3
Once the duck is cooked, allow it to cool and then cut it into bite-sized strips.
- 4
Make the tomato paste
- 5
Whilst the duck is cooking. Make the tomato paste. Heat a tablespoon of oil in a pan, and add ginger, fresh chillies, and lightly fry for 2 minutes until aromatic. Add onion, garlic, and chopped tomato, and lightly fry for 2-3 minutes until slightly soft. Be sure not to cook the tomato, onion, and garlic too much. Once they are done, set them aside to cool and then blend them into a paste using a mechanical blender or crush them using a mortar and pestle.
- 6
Make tempered oil dressing
- 7
To make the tempered oil dressing, heat vegetable oil in a frying pan. Add fenugreek seeds and cook until they are golden brown, then add turmeric powder. Remove the pan from the heat.
- 8
Mix everything together
- 9
To assemble the dish, add a large bowl the duck, tomato paste, coriander powder, chili powder, timmur powder, salt, lemon juice, and spring onion. Pour the tempered oil dressing over this mixture and and mix well. Serve the dish cold.