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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.
For 4 servings
Marinate the Duck
Temper the Spices
Sauté Aromatics and Build Base
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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.
This indian recipe takes 85 minutes to prepare and yields 4 servings. At 995.13 calories per serving with 24.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Brown the Duck
Cook the Curry
Finish and Serve
If ash gourd is unavailable, you can substitute it with an equal amount of potatoes (cut into large chunks) or bottle gourd (lauki).
For a more traditional and thicker curry, add 1/4 cup of soaked black gram lentils (mati maah) along with the ash gourd.
Increase the number of green chilies or add 1/2 teaspoon of red chili powder along with the other powdered spices for extra heat.
Add a whole star anise along with the other whole spices for a slightly different aromatic profile.
Duck meat is rich in high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
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.
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.
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.
One serving of this Assamese Duck Curry contains approximately 780-820 calories. The calorie count can vary based on the fat content of the duck and the amount of oil used.
This dish is a good source of protein, iron, and selenium from the duck meat. However, it is also high in fat and calories, especially when made with skin-on duck. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can use boneless duck breast or thigh meat. If using boneless meat, reduce the cooking time by about 15-20 minutes to prevent it from becoming tough. Bone-in meat, however, adds more flavor and richness to the gravy.
The best substitutes for ash gourd are potatoes, bottle gourd (lauki), or winter melon. Cut them into large, 1.5-inch chunks so they don't disintegrate during the long cooking process.
Marinating the duck with turmeric and salt helps. Additionally, searing the duck on high heat until it's well-browned is crucial as it renders the fat and mellows the gamy flavor, replacing it with a rich, savory taste.
Allow the curry to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will intensify, and it often tastes even better the next day. Reheat gently on the stovetop or in the microwave.