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Haash bhuna
Slow-cooked duck curry
হাঁসের মাংস ভুনা (haasher mangsho bhuna): Sylhet and haor-country duck cooked down slowly with onion, garlic and spice
As the cold season settles in and the vast wetlands of the Sylhet and Kishoreganj haor begin to drain, the ducks that have fattened on them all monsoon end up in the bhuna pot. Haash bhuna is deep, dark and rich, the meat cooked slowly with heaps of onion and garlic until it is tender and the duck's own fat glazes the masala, and it is traditionally eaten with chitoi pitha, soft rice-flour pancakes made on a clay mould, or with plain rice. Black pepper, cinnamon and a hint of nutmeg balance the gaminess. The biggest misstep is not rendering the fat, which leaves the sauce greasy and the skin flabby; let the duck fry in its own fat first. Chef's tip: grind a small piece of fresh coconut into the masala at the end if your duck is lean, a trick from Kishoreganj cooks.
- Total time
- 135 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the duck
- 4 lb duck, skin on, cut into 12 bone-in piecestrimmed of loose fat
- 1 tsp ground turmeric
- 2 tsp saltdivided
For the bhuna
- 3 tbsp mustard oil
- 4 onionsthinly sliced
- 2 tbsp garlic paste
- 1 ½ tbsp ginger paste
- 2 tsp red chilli powder
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 1 cinnamon stick5 cm
- 2 cups hot water
- 6 green chilliesslit
- 2 tbsp fresh coconut (optional)ground to a paste
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Method
0/9 doneStep 1: Rub 4 lb duck, skin on, cut into 12 bone-in pieces with 1 tsp ground turmeric and 1 tsp salt and leave in the fridge for 30 minutes.
Step 2: Put the duck pieces skin-side down in a large dry, heavy pot over a medium heat and cook for 12–15 minutes, turning, until golden and plenty of fat has melted out. Lift out the duck and pour off all but 3 tbsp of the fat (keep the rest for roasting potatoes).
15 minStep 3: Add 3 tbsp mustard oil to the pot, then 1 cinnamon stick, 4 green cardamom pods and 2 bay leaves; after 30 seconds add 4 onions and fry for 12–15 minutes until deep brown.
15 minStep 4: Stir in 2 tbsp garlic paste and 1 ½ tbsp ginger paste and fry for 2–3 minutes until the raw smell goes.
3 minStep 5: Add 2 tsp red chilli powder, 2 tsp ground cumin, 1 tbsp ground coriander, 1 tsp freshly ground black pepper and the remaining 1 tsp salt with a splash of water and fry until the oil separates.
3 minStep 6: Return the duck and fry over a medium heat for 10 minutes, stirring, so the masala coats every piece.
10 minStep 7: Add 2 cups hot water, cover and simmer over a low heat for 60–75 minutes, stirring now and then, until the duck is very tender and pulls away from the bone.
60 minStep 8: Uncover, add 6 green chillies, 2 tbsp fresh coconut and 1 tsp garam masala with a pinch of nutmeg and cook over a medium heat for 10–12 minutes, stirring, until the sauce is thick, dark and clinging and the fat rises to the surface.
12 minStep 9: Rest for 10 minutes and serve with chitoi pitha or plain rice. It is even better the next day.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 34 g
- Carbs
- 10 g
- Fat
- 48 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does haash bhuna take?
- About 135 minutes in total: 25 minutes to prepare and 110 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of onions?
- 2 shallots per onion.
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