কলকাতার এক বাবুর্চির কাছ থেকে শেখা হাঁসের মাংস ভুনা, হাত চেটে খাবেন নিঃসন্দেহে || duck curry bhuna. 

Duck curry bhuna is a flavorful and aromatic dish that combines tender duck meat with a rich, spicy sauce. Here's a basic recipe to get you started:
Ingredients:
1 whole duck (about 2-3 lbs), cleaned and cut into pieces
2 onions, finely chopped
3 tomatoes, chopped
4 cloves of garlic, minced
1-inch piece of ginger, grated
2-3 green chilies, finely chopped (adjust according to your spice preference)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon paprika or Kashmiri red chili powder (for color)
Salt to taste
Fresh cilantro leaves, chopped for garnish
Cooking oil
Instructions:
Prepare the Duck: Rinse the duck pieces thoroughly under cold water and pat them dry with paper towels. Cut the duck into manageable pieces, removing excess fat if desired.
Marinate the Duck: In a large bowl, combine the duck pieces with half of the minced garlic, half of the grated ginger, half of the turmeric powder, and a pinch of salt. Mix well to coat the duck pieces evenly. Let it marinate for at least 30 minutes.
Prepare the Spice Mix: In a small skillet, dry roast the cumin seeds and coriander seeds until fragrant. Grind them into a fine powder using a mortar and pestle or a spice grinder.
Cooking the Curry: Heat some oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown.
Add the remaining minced garlic, grated ginger, and green chilies to the pan. Sauté for another couple of minutes until the raw aroma disappears.
Add the chopped tomatoes to the pan and cook until they soften and break down, creating a thick sauce.
Stir in the ground cumin-coriander powder, turmeric powder, paprika or Kashmiri red chili powder, and garam masala. Cook the spices for a minute or two until they release their flavors.
Add the marinated duck pieces to the pan and stir well to coat them with the spice mixture. Cook for a few minutes, allowing the duck to brown slightly.
Pour in enough water to cover the duck pieces. Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer gently for about 45 minutes to 1 hour, or until the duck is tender and the sauce has thickened.
Once the duck is cooked through, check for seasoning and adjust salt and spice levels according to your taste.
Garnish the duck curry with freshly chopped cilantro leaves before serving.
Serve hot with steamed rice or naan bread. Enjoy your delicious duck curry bhuna!