Duck Curry (Hanhor Mangxo)হাঁহৰ মাংস

Name: Duck Curry (Hanhor Mangxo)
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings
Cuisine: Assamese
Ingredients: 1 kg duck, bone-in pieces (legs and thighs work best); 3 tbsp mustard oil (Sariyoh tel); 2 medium onions, thinly sliced; 1 tbsp ginger-garlic paste; 1 tsp cumin seeds (Jira); 3 bay leaves (Tejpaat); 3 dried red chilies; 1 tsp turmeric powder (Haldi); 2 tsp coriander powder (Dhania); 1 tsp red chili powder; 2 medium tomatoes, roughly chopped; to taste salt; 2 tbsp fresh coriander, for garnish; 1 cup water

⏱ Prep 15m🍳 Cook 80m🍽 Serves 4🌿 Non-veg

Video: Vahchef - VahRehVah (YouTube)

A celebratory Assamese dish, especially beloved at Bihu — slow-cooked duck in a deeply spiced mustard-oil gravy. Duck renders its fat into the sauce as it braises, creating a richness that chicken can never replicate. Give it the time it deserves on a low flame, and it will reward you with fall-from-the-bone tenderness and a sauce worth mopping up with every grain of rice.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪duck, bone-in pieces (legs and thighs work best)1 kg
▪mustard oil (Sariyoh tel)3 tbsp
▪onions, thinly sliced2 medium
▪ginger-garlic paste1 tbsp
▪cumin seeds (Jira)1 tsp
▪bay leaves (Tejpaat)3
▪dried red chilies3
▪turmeric powder (Haldi)1 tsp
▪coriander powder (Dhania)2 tsp
▪red chili powder1 tsp
▪tomatoes, roughly chopped2 medium
▪saltto taste
▪fresh coriander, for garnish2 tbsp
▪water1 cup

🌍 Cooking abroad? Substitutions

Duck is available at halal butchers, Asian grocery stores, and many large supermarkets in the UK, USA, Canada, and Australia. Bone-in legs and thighs (not breast) give the best result because of their higher fat content.
If duck is unavailable, bone-in chicken thighs are the practical substitute — reduce the final simmer to 25-30 minutes so the chicken does not dry out.
Mustard oil is available at South Asian grocery stores abroad. Cold-pressed (kachi ghani) is best. Heat it to smoking before use — this step is important and should not be skipped, as it mellows the sharp raw flavour.

Method

1Pat duck pieces dry. Prick the skin in a few places to help the fat render during cooking.
2Heat mustard oil in a heavy pot over high heat until it just begins to smoke — this removes the raw smell. Reduce to medium.
3Add cumin seeds, bay leaves, and dried red chilies; let them sizzle for 30 seconds.
4Add sliced onions. Cook, stirring often, until deep golden-brown, about 12-15 minutes. This is the flavour base — do not rush it.
5Add ginger-garlic paste; cook for 2 minutes until raw smell disappears.
6Add duck pieces. Cook on medium-high, turning occasionally, until the skin browns on all sides, about 8-10 minutes.
7Add turmeric, coriander powder, and red chili powder. Stir to coat the duck evenly.
8Add tomatoes and cook until they melt into the sauce, about 5 minutes.
9Add water and bring to a boil. Cover, reduce heat to the lowest setting, and simmer for 55-65 minutes, until duck is completely tender and oil surfaces. Adjust salt. Garnish with fresh coriander and serve with steamed rice.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.