Duck Egg Mouli

Duck eggs have been a popular item in Bengali kitchens for ages. In the olden times, there was no organized egg supply like today due to the fact that there were no poultries. Chicken was a taboo in Bengali society and chicken eggs had to be sourced from farmers, that too not available on a large scale. Ducks did not have this taboo and were reared in villages for their eggs. Unlike now, duck eggs were available more in numbers than chicken eggs.

Bengali egg cuisines of those days used duck eggs and they still remain favourites. The yolk had a distinct taste and colour that today’s poultry eggs can never match.

This cuisine is such a lost recipe cooked with duck eggs. This is from the collection of Bela Dey of Akashvani Radio, Mohila Mahal fame. Never try this with the poultry chicken eggs, that will be an injustice to this dish.

 

Ingredients:

Duck eggs – 5 nos. boiled and halved.

Onions – 2 nos. sliced.

Potatoes – 3 nos. quartered and parboiled.

Coconut milk – 400 ml.

Saffron – 1 pinch.

Green Chillies – 4 chopped.

Coconut paste – 4 tablespoons.

Ghee – 2 tablespoons.

Ginger – 2 teaspoons chopped.

Lime juice.

Salt to taste.

Vegetable oil – 4 big teaspoons.

Instructions:

Take a pinch of saffron in a cup and add 4-5 teaspoons of coconut milk to it. Set it aside.

Put a skillet on heat and add 4 big spoons of vegetable oil and 2 teaspoons of ghee.

Fry two sliced onions in the heated oil till the onion is brown.

Now add 4 tablespoons of coconut paste and the soaked saffron in coconut milk.

Stir it all for some time and add the half-boiled potatoes.

Next add 200 ml. of coconut milk and equal water.

Add the chopped ginger and chopped green chillies.

Add salt to taste.

Cook till the potatoes are well cooked.

After 10 mins. when the oil floats on the top add the rest 200 ml. of coconut milk.

Lastly, add the halved duck eggs, do not stir much after adding the eggs or they’ll get mashed.

Serve with Parota or Luchi to enjoy the most.