Assamese Duck Meat Curry

Assamese Duck Meat Curry

Assamese Duck Meat Curry, locally known as Haanh Mangxo, is a rich, hearty dish that showcases the depth of Assam traditional cuisine. This slow-cooked delicacy is often reserved for special occasions, family feasts, or festivals like Magh Bihu, and it never fails to impress.

What sets this curry apart is its bold flavor profile and the use of local, seasonal ingredients. The duck is often cooked with ash gourd (kumura) or black sesame paste (til), adding a subtle sweetness or nutty earthiness that balances the richness of the meat. The spices are minimal but deeply aromatic—think bay leaves, cinnamon, cardamom, and crushed ginger-garlic—which allows the duck’s natural flavor to shine through.

Assamese Duck Curry is best enjoyed with Joha rice, a fragrant native rice of Assam, or with freshly prepared roti. It’s a slow-simmered labor of love that reflects the heart of Axomiya hospitality and culinary tradition.

Whether you're a fan of regional Indian meat dishes or simply looking to expand your food horizons, this dish is an unforgettable journey into the soul of Assamese cooking.

🦆 Assamese Duck Curry Recipe (Haanh Mangxo)

🕐 Prep Time: 20 minutes

🍳 Cook Time: 60–90 minutes

🍽️ Serves: 4–6 people

🧄 Ingredients:

For the curry:

  • Duck meat – 1 kg (with skin, cut into medium pieces)

  • Mustard oil – 4–5 tbsp

  • Onions – 3 large (finely sliced)

  • Ginger – 2 tbsp (fresh paste or crushed)

  • Garlic – 1.5 tbsp (fresh paste or crushed)

  • Green chilies – 3–4 (slit)

  • Tomato – 1 large (optional, chopped)

  • Bay leaves – 2

  • Dry red chilies – 2

  • Cinnamon – 1 stick

  • Green cardamoms – 2

  • Cloves – 3–4

  • Turmeric powder – 1 tsp

  • Red chili powder – 1 tsp (adjust to taste)

  • Cumin powder – 1 tsp

  • Coriander powder – 1 tsp

  • Salt – to taste

  • Water – as needed

Optional additions:

  • Ash gourd (kumura) – 250g (peeled and cubed)
    or

  • Roasted sesame paste – 2 tbsp (for Til Diya Haanh)

🍲 Instructions:

🔪 Step 1: Prep the Duck

  1. Clean the duck meat thoroughly. If it's fatty, trim a bit but keep some skin for flavor.

  2. Rub salt and turmeric lightly on the meat and let it rest for 15–20 mins (optional but helps flavor).

🍳 Step 2: Cook the Masala Base

  1. Heat mustard oil in a heavy-bottomed pan or kadai until it smokes slightly (to remove bitterness), then reduce heat.

  2. Add bay leaves, cinnamon, cardamom, cloves, and dry red chilies. Sauté for a few seconds.

  3. Add sliced onions and sauté until golden brown (don't rush this step).

  4. Add ginger and garlic paste. Fry well until the raw smell disappears.

🍅 Step 3: Spice It Up

  1. Add turmeric, red chili, cumin, and coriander powder. Fry for a couple of minutes.

  2. (Optional) Add tomatoes and cook until soft and oil starts separating.

🦆 Step 4: Add Duck Meat

  1. Add the duck pieces to the masala. Mix well to coat the meat.

  2. Sauté on medium-high heat for 15–20 minutes, stirring occasionally until the duck browns and releases fat.

🥣 Step 5: Simmer to Perfection

  1. Add hot water to cover the meat (about 2–3 cups).

  2. Add salt and green chilies.

  3. Cover and simmer on low heat for 45–60 minutes (or until the duck is tender).

  4. (Optional) Add cubed ash gourd during the last 20 minutes of cooking.

🌰 Step 6: (Optional Variation with Sesame)

  1. If using sesame: roast black sesame seeds, grind to a paste, and stir it into the curry 10 minutes before it's done. Cook for extra flavor and color.

🍚 Serving Suggestion:

 

  • Serve hot with Joha rice, steamed rice, or paratha.

  • Pairs beautifully with a simple side of aloo pitika and green chili.