Spicy Blackened Duck Curry

 

Desi Hasher Kala Bhuna (Spicy Blackened Duck Curry)

Ingredients:

• Desi duck (has) – 1.5 to 2 kg (cleaned and cut into medium pieces)

• Onion (sliced) – 3 cups

• Garlic paste – 2 tbsp

• Ginger paste – 2 tbsp

• Green chili – 6-8 (adjust to taste)

• Red chili powder – 2 tsp

• Turmeric powder – 1 tsp

• Coriander powder – 1.5 tsp

• Cumin powder – 1 tsp

• Garam masala powder – 1 tsp

• Bay leaves – 2

• Cinnamon sticks – 2-3 small pieces

• Cardamom pods – 4-5

• Cloves – 4-5

• Salt – to taste

• Mustard oil – 1/2 cup (for authentic flavor)

• 
  Sugar – 1 tsp (for caramelization)

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Instructions:

1. Marinate the Duck:

   • Mix the duck pieces with turmeric, chili powder, salt, ginger, garlic paste, and yogurt (if using).

   • Let it marinate for at least 1–2 hours, or overnight for best flavor.

2. Fry the Onions:

   • Heat mustard oil in a large pan.

   • Add sugar and let it caramelize slightly.

   • Add sliced onions and fry until golden brown and slightly crispy.

3. Cook the Spices:

   • Add bay leaves, cinnamon, cardamom, and cloves.

   • Stir for 30 seconds.

   • Add the marinated duck pieces to the pan.

4. Bhuna (slow fry) Process:

   • Cook the duck on medium heat, stirring occasionally, until oil separates from the masala and the duck is browned (this may take 40–60 minutes).

   • Add water as needed to prevent burning, but keep it minimal to keep the curry thick and rich.

5. Final Touches:

   • Add green chilies and garam masala.

   • Cover and cook for another 10–15 minutes until duck is tender and the gravy is dark and rich ("kala").

6. Garnish and Serve:

   • Garnish with fried onions.

   • Serve hot with plain rice or paratha.