Duck Choila (Hansa ko Choila)
Luxury in the Kathmandu Basin! Grilled Duck Spice Topped with Straight Fire
Description
While the traditional Newari ultra-spicy salad 'Choila' is generally made with buffalo meat (Buff), this is the premium version using 'Hansa' (Duck). The rich fat and wild umami unique to duck meat match perfectly with charcoal smokiness and intense mustard oil spices; the star of festivals and special celebrations.
Restaurants serving Duck Choila (Hansa ko Choila)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck meat
- Mustard oil
- Fenugreek
- Garlic
- Ginger
- Green Chili
- Turmeric
Instructions
- [Authentic Recipe]
- [Grill Duck]: Roast skin-on duck meat over charcoal/open flame until the skin is crispy and charred black, cut bite-sized.
- [Spice Paste]: Mash massive garlic, ginger, green chilies.
- [Tempering & Toss]: Heat mustard oil until smoking, burn fenugreek black. Pour this hot oil sizzling over the duck meat, paste, and turmeric, tossing well to integrate duck fat and spices.
Learn more Spice, substitutes, tips
Key spices
Mustard oil、Fenugreek、Green Chili
Substitutes at Japanese supermarkets
Slice JP supermarket 'Roasted (Smoked) Duck', toss with spices and mustard oil
Pairing
Raksi / Aila (Traditional strong distilled liquor) / Chiura
Trivia
In Newari banquets (Bhoj), 'Duck' (Hansa) is a special existence among meat dishes. While buffalo lean meat Choila enjoys 'meat chewiness', Duck Choila is a dish to enjoy 'skin fat sweetness and charcoal aroma'.
Eating tips & etiquette
Fattier than regular buffalo Choila, so the ultimate luxury is eating it with crispy Chiura (beaten rice) to absorb the fat, or washing the fat and heat into the stomach with 50%+ ABV Aila (liquor).
Allergen
Meat