A holiday lunch means something a little different: a meal taken more slowly and the joy of the whole family sitting down together. Dishes that there is no time to cook during the busy week find their place on the table on a day off. And on the special list for a Bengali holiday lunch, spicy duck bhuna stands out.

The deep colour of well-cooked spices, the sharp aroma and the gravy of tender meat make duck bhuna more than a dish: it is a unique culinary treat for enjoying a holiday afternoon. Here is the recipe.

• Duck meat, 1 kg
• Onion cut into cubes, half a cup
• Whole garlic cloves, 5
• Onion paste, 1 tablespoon
• Ginger paste, 1.5 tablespoons
• Garlic paste, 1 tablespoon
• Chilli powder, 2 teaspoons
• Turmeric powder, 1 teaspoon
• Coriander powder, 1 teaspoon
• Cumin powder, half a teaspoon
• Roasted cumin powder, half a teaspoon
• Coconut milk, 1 cup
• Fried onion (beresta), 3 tablespoons
• Garam masala powder, 1 teaspoon
• Bay leaves, 3
• Cinnamon, 4 pieces
• Cardamom, 4
• Salt to taste
• Vinegar or lemon juice, 2 tablespoons
• Mustard oil, 1 cup

First cut, clean and wash the duck and drain the water. Meanwhile, put a pot on the stove, add the oil, bay leaves, cardamom and cinnamon, then fry the onion and whole garlic. When they turn light brown, add all the ground spices and spice powders and cook them well. Once the spices are cooked, add the meat, mix well, cover and cook for a while.

When it is well cooked, add a little water so the meat can become tender. When the meat is half done, add the coconut milk and fried onion and cover on a low heat. When the gravy thickens and the oil rises to the top, add the roasted cumin powder and garam masala powder and take it off the heat. The spicy duck bhuna is ready; now enjoy your holiday lunch with the family.

Source: Jagonews24. First published in Bengali on The Agro News.