Assamese Duck Curry

Instructions

1. 1

   Marinate the duck

   • In a large bowl, combine the duck pieces, 1/2 tsp turmeric powder, 1 tsp salt, 1 tbsp ginger paste, and 1 tbsp garlic paste.
   • Mix well to coat the duck evenly.
   • Set aside to marinate for at least 15-20 minutes.
2. 2

   Sauté the aromatics

   • Heat mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat until it's slightly smoking.
   • Reduce the heat to medium, add the bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
   • Add the chopped onions and cook for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3. 3

   Cook the duck

   • Add the remaining ginger and garlic paste and sauté for another minute.
   • Add the marinated duck pieces to the pot. Increase the heat to high and sear the duck for 8-10 minutes, stirring frequently, until browned on all sides. This helps render the fat and builds flavor.
   • Reduce the heat to medium-low. Add the remaining turmeric, cumin powder, coriander powder, and black pepper. Stir well and cook for 2-3 minutes until the spices are aromatic.
4. 4

   Simmer the curry

   • Pour in 2 cups of hot water and add the remaining salt. Stir everything together and bring the curry to a boil.
   • Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 40-45 minutes, or until the duck is about 80% cooked and tender.
5. 5

   Add the ash gourd and finish

   • Add the cubed ash gourd and slit green chilies to the pot. Mix gently.
   • Cover and continue to cook for another 15-20 minutes, or until the ash gourd is tender and the duck is fully cooked. The gravy should thicken nicely.
   • Stir in the garam masala powder. Let the curry rest for 5 minutes off the heat.
   • Garnish with freshly chopped coriander leaves and serve hot with Joha rice.