Duck meat occupies a significant position in the list of favorite Assamese cuisine. Its is however more of a seasonal dish and not a day-to-day item. It is a traditional Assamese delicacy prepared on special occasions like Magh Bihu, family feasts or for special guests.
The Traditions
In the old days, stealing poultry, vegetables and wood from households at the night of Uruka of Bhogali Bihu is considered as a means of great fun and frolic among the village youths. These things would later go into the community fest of all the young boys and girls on the Uruka night. This tradition is still alive in some village areas of Assam.
The best time to consume duck meat is from the month of Kati to the month of Bohag according to the Assamese calendar. During this season, ducks accumulate more fat, and hence are tastier to consume. Also this meat raises the body temperature, making it uncomfortable to eat during the summers.
Cooking
Cleaning the duck is a very tough process and requires both a long time as well as perfect skill. Before cutting itself, the duck needs to be smoked on fire so that it burns all the tiny feathers. This meat is cooked with its skin as the fat layer is just below the skin. And the fat is what enhances the taste of this meat.
There are several traditional recipes of this meat. It can be prepared in various ways like Duck Curry with Potatoes, Duck with Ash Gourd (Kumura) , Duck with Black Lentils (Mati Maah) or a simple fry. Team Discover East compiles a few of these traditional recipes. Do go through these links to know more.
This article about duck, its recipes and various traditions associated was contributed to Discover East by Subhalaxmi Chakravarty. She is a Guwahati based lawyer and has a knack for traveling.
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Feature Image Source : Manisha Raj
