Assamese Duck Curry

Name: Assamese Duck Curry
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 800 g duck meat (bone-in, skin-on, cut into curry pieces); 400 g ash gourd (peeled and cut into 1.5-inch cubes); 2 medium onion (finely chopped); 2 tbsp ginger-garlic paste; 3 pcs green chili (slit lengthwise); 4 tbsp mustard oil; 0.5 tsp turmeric powder (for marinade); 0.75 tsp salt (for marinade); 2 pcs bay leaf; 1 inch cinnamon stick; 4 pcs cloves; 3 pcs green cardamom (lightly crushed); 1 tsp cumin powder; 1.5 tsp coriander powder; 1 tsp black pepper powder (freshly ground for best flavor); 0.5 tsp garam masala; 3 cup hot water; 2 tbsp coriander leaves (freshly chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

8/10

A treasured delicacy from the heart of Assam, this 'Haa'hor Ma'ngkho' features succulent duck slow-cooked with tender ash gourd. The rich, aromatic gravy, infused with whole spices and a signature kick of black pepper, is traditionally savored with steamed rice for an unforgettable culinary experience.

PREP

25m

COOK

60m

SERVES

1 CUP

855 cal

SERVINGS

METHOD · 6 STEPS

Marinate the Duck
1.Thoroughly clean the duck pieces under running water and pat them dry.
2.In a large mixing bowl, combine the duck pieces with 0.5 tsp of turmeric powder and 0.75 tsp of salt.
3.Rub the spices into the meat until evenly coated. Set aside to marinate for at least 20 minutes.
Temper the Spices
1.Place a heavy-bottomed pan or pressure cooker over medium-high heat. Add the mustard oil and heat until it becomes very hot and just starts to smoke. This step is crucial to mellow its pungent flavor.
2.Immediately reduce the heat to medium. Carefully add the bay leaves, cinnamon stick, cloves, and crushed green cardamom pods.
3.Sauté for 30-45 seconds until the spices release their aroma.
Sauté Aromatics and Build Base
1.Add the finely chopped onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they are soft, translucent, and golden brown at the edges.
2.Add the ginger-garlic paste and slit green chilies. Continue to sauté for another 2-3 minutes until the raw smell of the paste disappears.
Brown the Duck
1.Increase the heat to high and add the marinated duck pieces to the pan.
2.Sear the duck for 8-10 minutes, turning the pieces occasionally, until they are well-browned on all sides. This step renders some of the fat and builds a deep, savory flavor.
3.Reduce the heat to medium-low. Add the remaining 0.5 tsp turmeric powder, cumin powder, coriander powder, and freshly ground black pepper.
4.Stir continuously for 1-2 minutes to toast the spices and coat the duck pieces evenly.
Cook the Curry
1.Add the cubed ash gourd and the remaining 0.75 tsp of salt. Mix well to combine with the duck and spices.
2.Pour in 3 cups of hot water and stir everything together. Bring the curry to a vigorous boil.
3.Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 45-50 minutes, or until the duck is tender and the oil has separated and is floating on the surface.
4.For a pressure cooker: Secure the lid and cook on medium heat for 4-5 whistles. Let the pressure release naturally.
Finish and Serve
1.Once the duck is cooked, gently stir in the garam masala powder.
2.Let the curry rest for 5-10 minutes off the heat to allow the flavors to meld.
3.Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or roti.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, do not skip the mustard oil. Heating it until it smokes is key to reducing its pungency.
2
Browning the duck thoroughly is the most important step for developing the deep, rich flavor of the curry.
3
Freshly ground black pepper is a star ingredient in this dish; it provides a distinct aroma and heat that pre-ground pepper cannot match.
4
If you find the curry too oily, you can skim off the excess rendered duck fat from the surface before serving.
5
The curry's flavor deepens overnight, making it an excellent dish to prepare a day in advance.
6
Ensure the water you add is hot; adding cold water can toughen the meat.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetable Substitution

If ash gourd is unavailable, you can substitute it with an equal amount of potatoes (cut into large chunks) or bottle gourd (lauki).

With Lentils (Mati Maah)

For a more traditional and thicker curry, add 1/4 cup of soaked black gram lentils (mati maah) along with the ash gourd.

Spicier Version

Increase the number of green chilies or add 1/2 teaspoon of red chili powder along with the other powdered spices for extra heat.

Aromatic Twist

Add a whole star anise along with the other whole spices for a slightly different aromatic profile.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Duck meat is rich in high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.

minerals

Rich in Essential Minerals

This dish provides significant amounts of iron, crucial for preventing anemia and transporting oxygen in the blood, and selenium, a powerful antioxidant that supports immune function.

spice

Warming and Digestive Spices

The blend of spices like black pepper, ginger, cloves, and cinnamon not only adds immense flavor but also possesses anti-inflammatory properties and can aid in digestion.

QUESTIONS?

Frequently asked questions

Assamese Duck Curry, or 'Haa'hor Ma'ngkho', is a traditional and celebrated dish from the state of Assam in Northeast India. It's known for its rich, rustic flavors, featuring duck meat slow-cooked with vegetables like ash gourd and a distinctive blend of spices, with black pepper being a key component.