Duck Curry

**Clean and marinate the duck:** Clean duck pieces thoroughly. Marinate with turmeric, salt, and half the ginger-garlic paste for at least 30 minutes. Duck has a strong flavour; marinating helps tenderise and season it.

**Render the duck fat:** Heat a heavy pot on medium-high heat. Add the marinated duck pieces skin-side down and cook for 5–6 minutes until the skin is browned and some fat has rendered out. Remove and set aside.

**Heat mustard oil:** Add mustard oil to the pot with the rendered duck fat. Heat until smoking, then reduce heat. Add bay leaves and dried red chillies.

**Sauté onions:** Add thinly sliced onions and cook on medium heat for 10–12 minutes until deep golden brown. This long caramelisation is key to the rich gravy.

**Add aromatics:** Add remaining ginger-garlic paste and slit green chillies. Cook for 3 minutes until the raw smell disappears.

**Add tomatoes and spices:** Add chopped tomatoes, red chilli powder, coriander powder, and cumin powder. Cook for 8 minutes until tomatoes break down completely and oil separates from the masala.

**Return the duck:** Add the browned duck pieces back to the pot. Stir to coat with the masala. Cook on high heat for 5 minutes, stirring frequently.

**Add water and simmer:** Pour in water, bring to a boil, then reduce heat. Cover and simmer for 30–35 minutes until duck is tender and cooked through. Duck takes longer to cook than chicken.

**Finish the curry:** Add garam masala and coarsely ground black pepper. Simmer uncovered for 5 more minutes to thicken the gravy.

**Serve:** Garnish with fresh coriander leaves. Serve hot with steamed rice or jolpan (Assamese sticky rice).