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A rustic and hearty curry from Assam, featuring tender duck meat slow-cooked with soft ash gourd. The rich flavors of duck fat are balanced by whole spices and a hint of black pepper, creating a truly unique and comforting dish.
For 4 servings
Marinate the Duck
Sear the Duck
Prepare the Curry Base
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A rustic and hearty curry from Assam, featuring tender duck meat slow-cooked with soft ash gourd. The rich flavors of duck fat are balanced by whole spices and a hint of black pepper, creating a truly unique and comforting dish.
This indian recipe takes 95 minutes to prepare and yields 4 servings. At 919.7 calories per serving with 23.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Duck in Masala
Simmer the Curry
Add Ash Gourd and Finish
If duck is unavailable, you can make this curry with bone-in country chicken (desi murgh). Adjust the cooking time as chicken may cook faster.
Instead of ash gourd, you can use bottle gourd (lauki), potatoes, or even winter melon. Add potatoes earlier in the cooking process as they take longer to cook.
For a slightly different flavor profile, you can add a teaspoon of fennel seed powder (saunf) along with the other powdered spices.
Duck meat is rich in high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
This dish provides a good amount of iron, crucial for preventing anemia and maintaining energy levels, as well as selenium, a powerful antioxidant that supports immune function.
Ash gourd has a very high water content, which helps in keeping the body hydrated. In traditional medicine, it is also known for its cooling properties.
The use of spices like turmeric, ginger, garlic, and black pepper provides anti-inflammatory benefits that can help combat oxidative stress in the body.
A single serving of Assamese Duck Curry with Ash Gourd contains approximately 450-550 calories, depending on the fat content of the duck and the amount of oil used. It's a rich and hearty dish.
This dish can be part of a balanced diet. Duck is an excellent source of protein and iron. Ash gourd is low in calories and hydrating. However, duck meat is higher in fat than chicken, so it should be enjoyed in moderation, especially for those monitoring their fat intake.
Yes, you can substitute duck with bone-in chicken. Country chicken works best for a rustic flavor. Reduce the initial simmering time to 25-30 minutes before adding the ash gourd, as chicken cooks faster than duck.
If ash gourd is not available, you can use bottle gourd (lauki) or even potatoes. Bottle gourd will have a similar soft texture, while potatoes will make the curry thicker and more starchy.
Duck meat requires slow and long cooking to become tender. If your duck is tough, it likely needs more simmering time. Ensure you are cooking on a low flame with the lid on, and add a little more hot water if the gravy becomes too thick before the meat is cooked.