Hanhor Mangkho
assamese duck stewed slowly with ash gourd, peppery and lean rather than creamy
Allergens in Hanhor Mangkho: mustard.
Ingredients
Quantities for 4.
- 1kg, on the bone, cut into curry pieces Duck
- 500g, peeled and cut into 4cm chunks Ash Gourdthe traditional partner; it drinks up the fat
- 3 tbsp Mustard Oil
- 2 medium, finely sliced Onion
- 2 tbsp, ground to a paste Ginger
- 1 tbsp, ground to a paste Garlic
- 2 tsp, coarsely crushed Black Pepperpepper carries this curry, not chilli powder, crush it fresh
- 2 Bay Leaf
- 5cm stick Cinnamon
- 4 Cloves
- 2, bruised Black Cardamomoptional
- 1 tsp Turmeric
- 3, slit Green Chillioptional
- to taste Salt
- 600ml, hot Water
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Duck carries a lot of fat under the skin. Dry-fry the pieces first with no oil for a few minutes and pour off what renders, or the curry sits under a slick.
- Grind the ginger and garlic fresh into a coarse paste. A duck this strongly flavoured flattens shop-bought paste.
- Ash gourd goes in only for the last stretch. Added early it dissolves completely.
Method
- Put the duck pieces in a dry heavy pot over medium heat and cook 6 minutes, turning, until fat pools in the base. Pour that fat off and set the duck aside.This one step is the difference between a clean curry and a greasy one.
- Heat the mustard oil in the same pot until it smokes, cool it a minute, then fry the bay leaf, cinnamon, cloves and black cardamom for 30 seconds until fragrant.
- Add the sliced onion and cook 12 minutes over medium heat, until deep gold and shrunk to a third of its volume.Do not rush this. Pale onion leaves the curry thin and sweetish.
- Stir in the ginger and garlic paste and fry 3 minutes, until the raw smell goes and the oil starts to separate at the edges.
- Add the turmeric and crushed black pepper, stir for 20 seconds, then return the duck and toss to coat every piece.
- Fry the duck in the masala 8 minutes, scraping the base as it catches, until the pieces are browned all over.
- Pour in the hot water, add salt, cover and simmer very gently 45 minutes, until a skewer goes into the thigh with no resistance.
- Add the ash gourd and green chillies and simmer uncovered 15 minutes more, until the gourd is translucent and the gravy has reduced to a coating consistency.Translucent, not collapsed. Check at 10 minutes, it can go from firm to mush quickly.
- Rest 10 minutes off the heat before serving with plain rice.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and is better on the second day. Skim the set fat from the top before reheating, then warm gently on the stovetop with a few spoons of water.
Nutrition Low estimate
One serving of Hanhor Mangkho (571 g) is about 492 calories, or 87 calories per 100 g.
High protein: 48 g a serving, 39% of the calories
| Per serving571 g | Per 100 g | |
|---|---|---|
| Calories | 492 kcal | 87 kcal |
| Protein | 47.9 g | 8 g |
| Carbohydrate | 16.8 g | 3 g |
| of which sugars | 2.7 g | 0 g |
| Fibre | 2.6 g | 0 g |
| Fat | 25.6 g | 4 g |
| of which saturated | 7.1 g | 1 g |
| of which unsaturated | 14.3 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for ash gourd. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Northeast Indian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.