As the first chill arrives, many people crave duck bhuna. This recipe, to eat with roti, paratha or hot rice, comes from cook Afroza Khanam Mukta.
Ingredients: 1 kg duck cut into pieces with the skin on, 1 cup chopped onion, 2 tablespoons onion paste, 2 tablespoons ginger-garlic paste, 1 chopped tomato, 4 tablespoons yoghurt, 1 teaspoon each of turmeric, chilli, coriander and cumin powder, 1 teaspoon Kashmiri chilli powder, 1 teaspoon garam masala powder, two or three each of whole garam masala, half a cup of mustard oil, 2 tablespoons ghee, salt and sugar to taste and hot water as needed.
Wash the duck and drain it. In a bowl, coat it with the yoghurt, ginger-garlic paste, turmeric, chilli and coriander powder and a little oil, and leave for two hours so the spices soak in.
Heat the mustard oil in a karai and add cardamom, cinnamon and bay leaf. When fragrant, fry the chopped onion golden, then add the onion paste, ginger-garlic paste and tomato and cook down.
Add the marinated duck and salt, cover and cook with a little water until the meat is done. When it is tender and the gravy clings to it, sprinkle over the garam masala, sugar and ghee. Cover and leave for five minutes, and the duck bhuna is ready.
Source: Ajker Patrika
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