The haor region of Sunamganj, spread across the north-eastern corner of Bangladesh, is famous not only for its natural beauty and aquatic biodiversity but also for a distinctive food culture. Meat from the region's native ducks holds a special place on the local menu.

Native ducks raised on the open water of the haor, beside floating crop fields or by raised platforms, are physically sturdy and eat a natural diet. They grow on aquatic plants, small fish and insects. This natural feed gives the meat a rich, juicy and crisp flavour far tastier than ordinary market duck.

Local people say: "When native haor duck is cooked, the aroma alone draws people in." The meat has a gentle earthy note unlike city duck. During a visit to the haor, at mealtime, locals offered a word of caution: "Only native duck raised in the open has the real taste," they said.

The process of cooking native haor duck is simple but smooth. First the birds are washed and cleaned, and the small feathers are lightly singed off over a flame. The duck is then rubbed well with turmeric powder, ginger-garlic paste, salt, some local spices and a little oil, and left to marinate for about an hour so the spices penetrate deep into the meat.

In the third step the duck is fried slowly over a medium flame so the outside becomes lightly crisp. It is then covered and cooked on a low flame (dum) for about 60 minutes; sprinkling oil or water over the meat now and then makes it juicier. The aroma released during cooking shows that the meat has taken on the taste of nature.

Once cooked, the crisp outside is served with the juicy, tender meat, giving the unique experience of native haor duck. The taste of this duck with rice from locally grown paddy is very hard to forget.

It is not only the taste: because of its diet, movement and fit with the environment, native haor duck is also healthier than other duck. Local people often regard it as part of the flavour of the old days and of nature itself.

Today it takes some searching to enjoy this taste in the city. Yet those who have eaten native haor duck know every bite carries the smell of the soil, natural nourishment and a lasting juiciness. The commercial duck found in town markets can never match it.

Native haor duck is not just something to eat; it is a living experience, a blend of nature and local culture. For those who want real taste and tradition, it can be a unique experience that satisfies not only the stomach but also the mind.

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