Hansher Kalia- Duck @ it's best.

Now, let me confess that this is not a very healthy recipe. But, to be a successful dieter you should be allowed at least to skip one day in a month to indulge into some good cooking,may not be healthy enough. Just remember to minimize the amount you eat. That way, you can minimize the harm to your healthy eating habit.

My Husband loves to eat duck. We usually do not eat meat other than halal meats. The city we are living in, did not have any store that kept halal duck. So, my husband & another Bangladeshi bhai, our respected Azad bhai used to go to a local farmers market, buy the live Duck & bring home. They used to slaughter it & clean it in our backyard. Let me tell you one thing.............it was not easy as it sounds. But, they loved to take all these pain just to indulge on my Hansher kalia. My this recipe, never disappointed them. As, Azad bhai's wife did not like duck, he told us to keep it in my fridge, & I still remember both of them at work, used to call each other & drool over there cell phone just chatting on when they will come home & eat the duck.

This recipe is beaded with lots of good memories. hope it will make some for you too.

Ingredients:

1 duck with skin on- cut into regular/ small pieces.

Onion pate-1/2 a cup,

Ginger paste-1 tbsp,

Garlic paste-1 tsp,

Turmeric-1 tsp,

Red chili powder-1-2 tsp ( I use two tsp as I love the duck spicy)

Cumin powder-1tsp,

Coriander powder-1 tsp.

Black pepper powder-1/4 tsp,

Bay leaves-1-2,

Cinnamon sticks-2-3,

Cardamom-2-3,

Fenugreek seeds/ methi-1 tsp,

Curry powder-1 tsp,

1 small onion-smashed,

2 cloves of garlic-smashed.

Method:

One very important step in this recipe is to soak & make a rough paste of whole garam masals. It gives a very distinct aroma as well as taste. But, if you wish you can use whole garam masalas also. If you use whole garam masalas, use them during the 1st step. If you are using the paste, use during the frying step.

Put, duck & all the masala pastes, salt & whole garam masalas if you are using it,very little water & mix well. Cook covered until the duck is almost done.

Duck skin usually oozes a lot of it's own oil, so do not use any extra oil.

Once cooked, remove from the heat. Take a pan. Take some oil out from the cooked duck(Hansher tele Hansh ranna). heat the oil in the pan. Fry the methi seeds until fragrant. now put the smashed small onion (it's called shallot) & garlic & the garam masala paste, fry until onion & garlic are golden brown.

Now sieve the meat from the cooked juice & add to the pan. Fry until brown using little bit of juice from the cooked duck, once at a time until all the juice are used & the gravy becomes thick & looks well done. The colour will look like the picture.

Now, sprinkle some curry powder & simmer into low flame for few minutes, until the fragrance of the curry powder comes out.

Garnish with some fried onion/ beresta.

Serve with plain pulao/ bhuna khichuri/chaler roti/ simple roti/parantha along with a cucumber, tomato salad.