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A classic Bengali delicacy, this slow-cooked duck curry features tender meat in a rich, spicy, and aromatic gravy. The 'kosha' technique of slow-cooking the spices creates an unforgettable depth of flavor that pairs perfectly with rice or luchis.
For 4 servings
Marinate the Duck
Prepare the Spice Base (Masala)
A classic Bengali delicacy, this slow-cooked duck curry features tender meat in a rich, spicy, and aromatic gravy. The 'kosha' technique of slow-cooking the spices creates an unforgettable depth of flavor that pairs perfectly with rice or luchis.
This bengali recipe takes 130 minutes to prepare and yields 4 servings. At 1397.85 calories per serving with 32.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala
Slow-Cook the Duck (Koshano)
Finish the Curry
Add 2 medium potatoes, peeled and halved, to the pan after sautéing the onions. Fry them until golden brown before proceeding with the masala.
To save time, after the 'koshano' step (Step 4), transfer everything to a pressure cooker. Add 1 cup of hot water and cook for 5-6 whistles on medium heat. Let the pressure release naturally.
This same recipe can be used to make the classic 'Kosha Mangsho' by substituting the duck with 1 kg of mutton (goat meat). The cooking time will be similar.
Duck meat is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides important minerals like iron, which is crucial for preventing anemia and maintaining energy levels, and selenium, a powerful antioxidant that supports the immune system.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
One serving of Hansher Mangsho Kosha is estimated to have around 1100-1200 calories. It is a rich, festive dish, high in calories primarily due to the duck fat and mustard oil.
While delicious, this is an indulgent dish and not typically considered 'healthy' for regular consumption due to its high fat and calorie content. However, duck meat is a good source of protein, iron, and selenium. It's best enjoyed on special occasions.
Koshano is a quintessential Bengali slow-cooking technique. It involves patiently sautéing the meat and spices over a low to medium flame for an extended period, allowing the flavors to deepen and the meat to become incredibly tender without adding much water initially.
Yes, you can substitute duck with chicken to make 'Chicken Kosha'. However, you will need to reduce the slow-cooking time significantly, as chicken cooks much faster than duck, typically in about 30-40 minutes.
This rich curry pairs wonderfully with plain steamed rice, basanti pulao (sweet yellow rice), or Bengali breads like luchi (deep-fried flatbread) or porota.
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