Duck Curry

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Duck Curry | Duck Kasha | Haser Mangsho:

“Duck Curry” is a very common recipe all over the world, but spicy one or “Duck Kasha” is one of the most delicious dishes. Adding Choi Jhal (Piper Chaba Root) gives it a pungent flavor. This dish is very popular in Bangladesh and West Bengal, India.

Some people say duck tastes gamey or smoky. If you follow our tips and procedure properly we make sure you will be able to make a delicious dish. It tastes far better than chicken. To remove the gamey flavor, the duck needs to be marinated with onion and garlic paste for at least 2 hours. Garlic paste is the main ingredient to marinate the duck. It suppresses the smell of duck and adds a nice flavor to the dish. Once 80% “kasha” or frying is done we added small lemon leaves to bring a nice aroma. Please note 3 or 4 small lemon leaves are enough, adding more leaves may spoil the taste.    

Duck curry tastes best on next day, so plan accordingly. In the village area, people do not have a refrigerator so they cook at night and have it on the next day, mainly in the winter season.

Duck Selection: Best meat Duck is known as “Pekin” duck. Select a heavyweight class duck that has a lot of fat to the surface.

Prep time: 30 minutes

Cock time: 50 minutes

Serves: 5 People

  • Cuisine: Indian | Bengali
  • Category: Non-Veg | Duck
  • Course: Main Course

Ingredients:

  • For Marination:
    • Duck: 1kg
    • Turmeric Powder (Haldi): 1 tablespoon
    • Salt: To taste
    • Red Chili Powder/Paste: 1 tablespoon
    • Onion Paste: 4 tablespoon
    • Ginger Garlic Paste: 4 tablespoon
    • Mustard Oil: ½ cup
  • For Cooking:
    • Mustard Oil: ½ cup
    • Potato medium size: 3 pcs
    • Dry Red Chili: 4 pcs
    • Cumin
      • Whole: ½ teaspoon
      • Powder/Paste: 1 tablespoon
    • Whole Garam Masala:
      • Green Cardamom: 6 pcs
      • Clove: 10 pcs
      • Cinnamon Stick: 1″
      • Bay Leaf: 2 pcs
    • Onion Sliced – medium size: 2 pcs
    • Tomato medium size (chopped): 2 pcs
    • Garam Mashala Powder or Bata Mashala: 1 teaspoon
      • Homemade Garam Mashala is the best
      • Take an equal amount of Cardamom, Clove, and Cinnamon stick and make a powder using a grinder
    • Garlic Clove:
      • Whole: 6 pcs (tastes better if you have it on the plate)
      • or Sliced: 1 tablespoon
    • Choi Jhal (Piper Chaba Root) for pungent flavor (optional): 50gm
    • Lemon leaf: 4 small pcs
    • Hot Water: 3 cups for pressure cook, 4.5 cups for normal cook

Preparation:

  • Peel the potato, wash, and cut onto dice. Make it half if the size is medium. Make 4 pieces if the size is large.
  • Chop the tomato.
  • Clean the Duck properly and cut into medium pieces.
  • Make separate pastes of the following ingredients:
    • Onion Paste,
    • Ginger Garlic Paste. Garlic paste is the main ingredient to marinate the duck. It suppresses the gamey taste of duck and adds a nice flavour to the dish.
    • Red Chili Paste (optional if powder used, paste tastes better).
    • Cumin Paste (optional if powder used, paste tastes better)
  • Marinate the meat with the following ingredients, cover with a plastic wrap or a lid and keep it for marination for at least 2 hours.
    • Turmeric Powder (Haldi): 1 tablespoon
    • Salt: To taste
    • Red Chili Powder/Paste: 1 tablespoon
    • Onion Paste: 2 tablespoon
    • Ginger Garlic Paste: 2 tablespoon

Procedure:

  1. Heat mustard oil in a deep-fry non-stick pan. Once hot add a pinch of turmeric powder and salt.
  2. Add diced potato and fry until it turns golden brown. Once done keep aside.
  3. Sauté the dry red chilies for a few seconds.
  4. Reduce the flame and add whole Cumin. 
  5. Add whole Garam Masala.
  6. Add sliced onion and fry on medium flame until it turns to a light golden brown.
  7. Add Cumin powder or paste (optional).
  8. Add the marinated duck to the pan. Fry the duck on high flame for 10 minutes.
  9. Cover with a lid and cook for 10 minutes. Stirring frequently to check that it’s not sticking to the pan. Do not add any water.
  10. At this stage, the meat will release oil. Good quality duck (with fat) will release a lot of oil.
  11. Add the chopped tomato and cook for 3 minutes.
  12. Add a quarter teaspoon of Garam Masala powder. Cover with a lid and cook for 2 minutes. 
  13. Add fried Potato, Choi Jhal, Garlic cloves, Lemon leaves. Mix well and cook for 2 minutes.
  14. Add hot water as much water as you’d like for the gravy/curry.
    • Pressure cook (tastes better):  3 cups of water. Pressure cook in medium flame for 2 or 3 whistles. The time and number of whistles may vary depending on the pressure cooker, the quality, quantity and size of the meat, and temperature. It doesn’t take much time to boil (it takes 1/3 time compared to mutton). It should be 90% boiled. Remain 10% cook in the pan.   
    • Normal cook: 4.5 cups of water. Cover and cook until the meat is tender. Takes around 15 to 20 minutes. Once done you should be able to tear the meat apart with two fingers.
  15. Switch off the flame, add half a teaspoon of Garam Masala powder and mix well.
  16. Cover and let it rest

Serve with: Plain steamed Rice.

Tips:

  • Garlic paste is the main ingredient to marinate the duck. It suppresses the smell of duck and adds a nice flavor to the dish.
  • Adding lemon leaves helps to bring a nice aroma.
  • Adding Choi Jhal or Piper Chaba gives it a pungent and mildly spicy flavor.
  • 2 or 3 minutes of pressure cooking helps to make a better texture.
  • Duck curry tastes best on next day, so plan accordingly.
  • Do not add sugar to make this dish

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