Bangladeshi Duck Bhuna
A rich and intensely flavored duck curry, 'Bhuna' style, meaning the meat is slow-cooked in a thick, aromatic masala until the oil separates. This dish highlights the unique taste of duck, often considered a delicacy, cooked with a blend of traditional Bangladeshi spices.
🧂 Ingredients
- 1 kg Duck meat, cut into pieces
- 0.5 cup Mustard oil
- 2 large Onions, thinly sliced
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 6 Green chilies, slit
- 1 tsp Turmeric powder
- 1.5 tsp Red chili powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 1 tsp Panch Phoron
- 2 Bay leaves
- 4 Cardamom pods
- 4 Cloves
- 1 inch Cinnamon stick
- to taste Salt
- 1 cup (approx.) Water
👨🍳 Instructions
- 1
Marinate the duck meat with ginger paste, garlic paste, half of the green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.
💡 Tip: Marinating helps to tenderize the duck meat and infuse it with flavors. - 2
Heat mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add bay leaves, cardamom pods, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant.
💡 Tip: Using mustard oil is traditional and adds a distinct flavor to Bangladeshi curries. - 3
Add the sliced onions and fry until they turn golden brown, stirring occasionally. This process can take about 10-15 minutes.
💡 Tip: Caramelizing the onions deeply enhances the sweetness and flavor of the curry base. - 4
Add the Panch Phoron and remaining slit green chilies. Sauté for another minute until the spices are fragrant.
💡 Tip: Panch Phoron is a classic Bengali five-spice blend that adds a unique aroma. - 5
Add the marinated duck meat to the pot. Sear the duck on all sides for about 5-7 minutes, until it's lightly browned.
💡 Tip: Searing the meat helps to lock in the juices and develop a richer flavor. - 6
Pour in about 1 cup of water (or enough to partially cover the duck). Bring to a simmer, then reduce the heat to low, cover the pot tightly, and cook for about 1 to 1.5 hours, or until the duck is tender. Stir occasionally and add more water if the curry becomes too dry.
💡 Tip: Slow cooking is key to tenderizing duck meat, which can be tougher than other poultry. - 7
Once the duck is tender and the gravy has thickened to a 'bhuna' consistency (oil starts to separate from the masala), continue to cook uncovered for another 10-15 minutes, stirring frequently, to further reduce the sauce and intensify the flavors.
💡 Tip: The 'bhuna' stage is crucial for developing the deep, rich flavors of the curry. - 8
Taste and adjust salt if needed. Serve hot with steamed rice, roti, or paratha.
💡 Tip: This dish pairs wonderfully with plain rice, allowing the rich flavors of the duck curry to shine.
💡 Pro Tips
- ✓Duck meat can be fatty; you can trim some of the excess fat before cooking if desired.
- ✓For a spicier curry, add more green chilies or red chili powder.
- ✓If you don't have Panch Phoron, you can use a mix of cumin seeds, fenugreek seeds, and nigella seeds.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cubed potatoes along with the duck meat for a heartier curry.
- A tablespoon of yogurt can be added during the marination for extra tenderness.
- Some recipes include a touch of tamarind paste for a slight tanginess.