Loading...
A rich and rustic duck curry from the heart of Assam, slow-cooked to perfection with tender ash gourd. The duck's natural fat renders down, creating a deeply flavorful, aromatic gravy punctuated by the bold warmth of whole black peppercorns. A true regional delicacy.
For 4 servings
Marinate the Duck: In a large bowl, combine the duck pieces with 1/2 tsp of the turmeric powder, 1 tsp of the salt, 1 tbsp ginger paste, and 1 tbsp garlic paste. Mix thoroughly to coat each piece. Set aside to marinate for at least 20-30 minutes.
Sauté Aromatics: Heat mustard oil in a heavy-bottomed pot or kadai over medium-high heat until it just begins to smoke, then immediately reduce the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
Brown Onions: Add the sliced onions to the pot. Cook for 8-10 minutes, stirring frequently, until they are soft, translucent, and have started to turn golden brown at the edges. This step builds the sweet foundation of the gravy.
Sear the Duck: Increase the heat to high and add the marinated duck pieces. Sear for 10-12 minutes, turning occasionally, until the duck is well-browned on all sides. This is crucial for rendering the fat and developing a deep flavor. Add the remaining 1 tbsp each of ginger and garlic paste, along with the slit green chillies. Sauté for another 2 minutes until the raw aroma disappears.
Cook with Spices: Reduce the heat to medium-low. Add the remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, and the coarsely crushed black peppercorns. Stir continuously for 2-3 minutes until the spices are fragrant and oil begins to separate from the masala.
Simmer the Curry: Pour in 2 cups of hot water and the remaining 1/2 tsp salt. Stir well, scraping the bottom of the pot. Bring the curry to a vigorous boil, then reduce the heat to low. Cover the pot and let it simmer for 40-45 minutes, stirring once or twice, until the duck is about 80% cooked.
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A rich and rustic duck curry from the heart of Assam, slow-cooked to perfection with tender ash gourd. The duck's natural fat renders down, creating a deeply flavorful, aromatic gravy punctuated by the bold warmth of whole black peppercorns. A true regional delicacy.
This indian recipe takes 95 minutes to prepare and yields 4 servings. At 1185.81 calories per serving with 31.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Ash Gourd: Add the cubed ash gourd to the curry. Gently mix to ensure the pieces are submerged in the gravy. Cover the pot again and continue to cook on low heat for another 15-20 minutes, or until the ash gourd is tender and translucent, and the duck is fall-off-the-bone tender.
Finish and Rest: Check for seasoning and adjust salt if needed. If using, sprinkle the garam masala over the top. Turn off the heat, garnish with chopped coriander leaves, and keep the curry covered. Let it rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice.
Add 2 medium potatoes, peeled and cubed, along with the ash gourd for a heartier and thicker curry.
To save time, after searing the duck and cooking the masalas (Step 5), pressure cook with water for 4-5 whistles. Release pressure, add the ash gourd, and simmer without the lid until the gourd is tender.
For a less fatty curry, use skinless duck pieces. You may need to add an extra tablespoon of oil to compensate for the reduced fat.
If ash gourd is unavailable, you can substitute it with bottle gourd (lauki) or even pumpkin, though the taste and texture will be slightly different.
Duck meat is an excellent source of complete protein, providing all the essential amino acids required for muscle building, tissue repair, and overall body function.
This dish is a good source of iron, which is vital for red blood cell production and preventing anemia, and selenium, a powerful antioxidant that supports immune function.
The blend of spices like black pepper, ginger, turmeric, and cloves contains natural anti-inflammatory compounds and provides a warming effect, making it a comforting meal.
Ash gourd has a very high water content (over 90%), which helps in hydration and adds volume to the dish with minimal calories, balancing the richness of the duck.
A single serving of this duck curry contains approximately 800-950 calories, primarily due to the duck meat and its natural fat. It is a rich and indulgent dish.
This dish is high in protein, iron, and selenium from the duck meat. However, it is also high in fat and calories. It's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
Yes, you can substitute duck with bone-in chicken pieces. The cooking time will be shorter. Simmer the chicken for about 20-25 minutes before adding the ash gourd.
Traditionally, this curry is served with hot steamed rice, particularly Joha rice from Assam. A simple side salad of sliced onions and cucumbers complements the rich gravy well.
Certainly. To reduce the heat, you can omit the green chillies and reduce the amount of coarsely crushed black peppercorns to your preference.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen and improve by the next day.