Hangshu Peken Jara Jaba | Duck Curry with Citrus Marcoptera | Koch Rajbongshi Recipe

Duck with Citrus Macroptera stew

Hangshu Peken Jara Jaba, which basically translates into duck with Citrus Macroptera. It’s a Koch recipe from North East India, where the duck is cooked with vegetables, condiments and flavoured with this citrus fruit known as Jara in Koch language and scientifically called Citrus Macroptera. The fruit is available around the North East Indian region in autumn and relished until early winters. The duck is succulent, the gravy is savoury and juicy. The flavour from the jara is so delicious and amalgamated beautifully with all the vegetables without overpowering each other. The dish is wholesome, healthy, oil-free, easy to prepare and goes perfectly with hot steamed rice and I’m sure you going to love it too. 

Citrus Macroptera or Jara tenga

 INGREDIENTS

Citrus Macroptera

1.    Duck 1 kg

2.    Green chilies 12 to 13 slit

3.    Salt as taste

4.    Ginger 2 ½ teaspoon rough paste

5.    Tomato 3 to 4 medium sliced

6.    Potato 3 to 4 medium peeled and chopped into halves

7.    Citrus Macroptera ½ fruit

8.    Coriander leaves for garnishing

PREPARATION

1.    First rinse your Citrus Macroptera then grate the zest and ensure you don’t go deep i.e. the white skin of the fruit as it and keep aside.

2.    Now cut the fruit into half and remove the seeds otherwise it will give an unpleasant bitter taste then squeeze the juice.

3.    Take a deep pan, add your duck meat pieces, slit green chilies, sliced tomatoes, ginger paste (2 tsp now), potato halves, salt as per taste, citrus macroptera juice and zest. Now add 2 cups of water; stir, cover and cook it for 90 minutes on a low flame occasionally stirring the dish in between.

4.    Once the meat becomes tender, add ½ teaspoon ginger paste and your freshly chopped coriander leaves; gently stir and let them cook together for 5 minutes.

Serve with hot steamed rice and salads.

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