Скачать или смотреть Duck Kosha| Duck Curry| Winter special duck Kosha for Picnic| easy recipe

Duck Kosha| Duck Curry| Winter special duck Kosha for Picnic| easy recipe . Weather demand winner special duck Kosha.

How you find the video please comment below....
Category Ingredients
Main 1 kg Duck meat (with skin, curry cut), 2-3 large Potatoes (halved)
Marinade 1/2 cup Yogurt, 1 tbsp Ginger paste, 1 tbsp Garlic paste, 1 tsp Turmeric, 1 tbsp Mustard oil, Salt
Whole Spices 2 Bay leaves, 4 Cardamoms, 4 Cloves, 1-inch Cinnamon, 2-3 Dry red chilies
Base 4 large Onions (finely sliced), 1 large Tomato (chopped), 4-5 Green chilies
Dry Spices 2 tsp Red chili powder (Kashmiri for color), 1 tbsp Cumin powder, 1 tbsp Coriander powder
Finishing 1 tsp Bengali Garam Masala, 1 tbsp Ghee, a pinch of Sugar


The Method
1. Marination (Crucial Step)
Duck meat is tougher than chicken. Marinate the cleaned duck with yogurt, ginger-garlic paste, turmeric, salt, and mustard oil for at least 2–4 hours (overnight in the fridge is best).
2. Preparing the Base
Heat mustard oil in a heavy-bottomed pan (Kadhai) until it smokes.
Lightly fry the potato halves with a pinch of salt and turmeric until golden. Set aside.
In the same oil, add the whole spices (bay leaf, cardamom, cloves, cinnamon, dry chilies).
Add the sliced onions and a pinch of sugar. Sauté until the onions are deep golden brown (caramelized).
3. The "Koshano" (Slow Braising)
Add the marinated duck to the pan. Turn the heat to high for 5 minutes to sear the meat.
Lower the heat, add the dry spice powders (cumin, coriander, red chili) and chopped tomatoes.
The Secret: Cover and cook on low-medium heat. The duck will release a lot of moisture and fat. Stir every 10 minutes. This process should take 30–40 minutes until the water dries up and you see oil oozing from the sides.
4. Simmering
Add the fried potatoes and 2 cups of warm water.
If the duck is still tough, transfer it to a pressure cooker for 3–4 whistles. If cooking in the pot, cover tightly and simmer until the meat is "fall-off-the-bone" tender.
5. Finishing Touches #food #foodies #duck #duckhunting #recipe #viral #biriyani #biriyanirecipe #cook
Once the gravy is thick and clings to the meat, sprinkle Bengali garam masala and a dollop of ghee.
Turn off the heat and let it rest for 10 minutes before serving.
Chef's Tips for Winter Duck
Keep the Skin: Much of the flavor is in the fat under the skin. Don't remove it for a traditional winter taste.
Aromatic Twist: Some rural recipes add chopped garlic cloves or lemon leaves (Gondhoraj) at the end to cut through the richness.
Serving: It tastes best with Gorom Bhaat (steamed rice), Luchi, or winter-special Chitoi Pitha.
Would you like me to suggest a specific Bengali Garam Masala blend to go with this