Hasher Mangsho (Duck Curry)
The best winter treats! Duck Spice Simmered with Rich Fat
Description
A rich, heavy winter delicacy. Duck meat (Hash) cooked with its thick, fatty skin in mustard oil and pungent spices to counter the gamey aroma.
Restaurants serving Hasher Mangsho (Duck Curry)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck meat(skin/bone-on)
- Mustard oil
- Ginger(Lots)
- Onion
- Garam Masala
Instructions
- Cut skin-on duck into chunks.
- Sauté onion, copious ginger/garlic, spices.
- Simmer until duck fat renders into a thick gravy.
Learn more Spice, substitutes, tips
Key spices
Ginger、Garam Masala
Substitutes at Japanese supermarkets
Roasted duck, Chicken thighs
Pairing
Chitoi Pitha / Khichuri
Trivia
While India relies on chicken/mutton, the river-heavy geography of Bangladesh makes 'Duck' a highly accessible and premium feast ingredient.
Eating tips & etiquette
The thick duck skin renders incredible fat into the sauce. Dipping rice pancakes (Chitoi Pitha) into this gravy on a winter morning is Bengali bliss.
Allergen
Meat (Duck)