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 Nepali cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Duck adds an extra depth of gamey flavour that balances well with the tangy flavour of the tomato and ginger based sauce. Originally choila is from the Newari community in the capital city of Kathmandu and is traditionally made with buffalo meat, this dish is now beloved by Nepalese people all over the world. It is often served as an appetizer and is commonly enjoyed with local alcohol.
What exactly is Duck Choila?
Duck choila is a delicious and flavourful duck salad that is easy to prepare. It is made with a dressing that combines semi-cooked tomato, ginger, and garlic, which provides a unique and tangy flavour. The semi- raw ingredients are combined with char-grilled duck, resulting in a refreshing and invigorating salad that is sure to satisfy.
How do Nepali people eat Duck Choila?
Eat duck choila like a local by serving the duck choila as an appetizer. This is a common way to enjoy the dish in its home country. Pair the duck choila with a local alcohol, such as rice wine. This will enhance the flavours of the dish and create a more authentic dining experience.
Tips and Pearls
- You can also add 4 tablespoon of canned tomato paste if you don't have fresh tomatoes.
Suggested Alterations
- You can substitute duck with any other meat- chicken, lamb, mutton, buffalo, beef.
- Add some chopped lettuce to the mix. This will add some crunch and freshness to the dish.
Duck Choila (Spiced Duck Salad) हाँसको छोइला
Ingredients
- 500 g Duck Boneless duck meat
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- ½ 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.
Tomato Paste
- 2 tablespoon ginger
- 5 cloves garlic
- ½ Onion Medium size
- 1 tomato medium sized
- 2 chilli Use fresh chilli. Add more according to how spicy you would like it.
Tempered Oil Dressing
- 5 tablespoon vegetable oil
- 1 teaspoon fenugreek seeds
- ½ teaspoon turmeric powder
Instructions
Cook the Duck
- 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.
- Once the duck is cooked, allow it to cool and then cut it into bite-sized strips.
Make the tomato paste
- 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.
Make tempered oil dressing
- 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.
Mix everything together
- 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.
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