The weather was perfect—not too cold, but beautifully sunny with crisp winter air. It was the perfect time to go for a picnic. But a busy shooting schedule during peak business season would be a challenge. Therefore, we decided to combine work with fun. Why not go for a picnic and create outdoor recipe content simultaneously? Picnic in Bengal always means cooking at the location. Winter also signifies the availability of quality duck meat, leading to the decision to prepare hansher mangshor jhol, a duck meat curry.

Picnic at Canning 3

Picnic at Canning 3

Anindya lighting the oven

Anindya lighting the oven

Picnic at Canning

Location was set at my home—Canning. We have a beautiful house with a pond, garden, and a huge outdoor space. It belonged to my grandparents. My aunt runs a school for underprivileged children in the area during the morning. We couldn’t have found a better location. Plus there is a large kitchen garden with many different vegetables growing. We thought we could also pick from fresh vegetables and make fritters with them.

The excitement came from cooking hansher mangshor jhol in a rustic setting using a wood-fired clay oven. The fat in the duck skin enhances the flavour of this rich curry. My father’s youngest brother, Chotokaku, arranged for a grand picnic lunch that included nice fatty duck meat, some live crabs, fish from the pond, and much more. My brother also joined us at the picnic along with the team. The kids were having a wonderful time running around. Tugga was busy angling, and he managed to catch a small fish. Brishti was in her element, running through the garden, playing with the team, and having the time of her life.

Catching fish from the pond

Catching fish from the pond

Arnab cutting vegetables

Arnab cutting vegetables

Family picture 2

Family picture 2

Family picture

Family picture

The team got together quickly to shoot the videos. They were excited with the outcome. You will find the video here:

And at the end, we all sat down to have a grand lunch. There was dal, coriander leaf fritters (dhonepata’r bora), macher jhol, kankrar torkari (crab curry), and hansher mangshor jhol (duck meat curry). The meal concluded with a stunning tentul’er ambol.

Hansher mangshor jhol

Hansher mangshor jhol

Crab curry

Crab curry

With Chotokaku

With Chotokaku

The one with Brishti

The one with Brishti

Pikturenama Studios team picnic

Pikturenama Studios team picnic

Here are a few rustic Bengali dishes that you could try:

Share your cooking with us –

Do try this recipe and share your feedback. You can also reach out to us at our social media handles InstagramFacebook or any of our personal Facebook (Madhushree & Anindya) & Twitter profiles. Post a picture and tag us.

Hansher mangshor jhol

Hansher Mangshor Jhol | Duck meat curry

Slow-cooked duck meat with spices, potatoes and mustard oil
Prep Time 30 minutes
Cook Time 2 hours
Course Main Course, Meats other than chicken and fish
Cuisine Bangladeshi, Bengali, Indian
Servings 6 servings

Ingredients
  

  • 1 big duck, cut into medium pieces with skin
  • 6 nos potatoes, skin peeled and cut into half
  • 3 large onions, finely sliced
  • 2 tbsp ginger paste
  • 3 tbsp garlic paste
  • 1 cup mustard oil
  • 6 nos green cardamoms
  • 8 nos cloves
  • 2 inch cinnamon stick
  • 2 tsp cumin powder
  • 3 tsp coriander powder
  • 4 tsp red chili powder
  • 2 tsp turmeric powder
  • salt to taste
  • ½ tsp sugar
  • 1 tsp Bengali garam masala
  • 8 nos green chilies
  • 2 tsp black pepper powder

Instructions
 

  • Heat mustard oil in a large kadai until it starts to smoke lightly.
  • Fry the potato halves until golden brown and set them aside.
  • In the same oil, add green cardamom, cloves, and cinnamon stick.
  • Fry until the spices release their aroma.
  • Add the sliced onions and sauté until golden brown.
  • Stir in ginger and garlic pastes and cook until the raw aroma disappears.
  • Add the duck pieces to the kadai. Stir well and let them cook for a few minutes.
  • Add a spice paste made from cumin powder, coriander powder, red chili powder, and turmeric powder.
  • Mix thoroughly and cook on medium heat until the meat begins to brown.
  • Add salt and sugar, stirring well.
  • Pour enough water to cover the duck. Cover and cook until the meat is tender.
  • Toss in the fried potatoes and stir well. Cover and cook for another 10-15 minutes till the potatoes also have become very soft and tender.
  • Finish by adding Bengali garam masala, green chilies, and black pepper powder.
  • Serve hot with steamed rice.
Keyword bengali cuisine, bengali duck meat curry, duck meat curry, hansher mangsho, hansher mangshor jhol, picnic food