Curry Duck Recipe Trini-Style
Curry duck is an incredibly popular dish in Trinidad and Tobago and the wider Caribbean. It is made with Muscovy duck pieces, fresh Caribbean green seasoning, curry powder and veggies and is served alongside roti or rice.
Servings: 4
Ingredients
Seasoning meat
- 3 - 4 lbs Muscovy duck (cleaned, cut up)
- 3 tbsp green seasoning
- fresh pepper to taste (like scotch bonnet, chilis, etc)
Currying
- 2 tbsp oil (I use coconut oil)
- 1 onion (chopped)
- 3 cloves garlic (grated)
- 1 tbsp ginger (grated)
- 2 - 3 tbsp Madras curry powder
- 4¼ cups water
- 2 tbsp cilantro
- 2 tbsp chives chopped
- salt to taste
- pepper to taste
Instructions
Seasoning meat
- Clean roasted duck pieces. Remove fat, feathers, and odd bits.
- Leave skin on where possible.
- Wash with flour and lime juice to remove sliminess and fresh smell.
- Season with Caribbean green seasoning, fresh pepper and salt.
- Allow to marinate for 2 hours to overnight.
Cooking
- Place a heavy-bottomed pot on medium heat.
- Add oil (I use coconut oil) to the pot.
- Once hot, sauté onions and peppers.
- Stir in grated garlic and ginger.
- After a minute, mix in the curry powder.
- Fry the powder for two to three minutes, stirring constantly.
- Add 1/4 cup of water to form a thick curry paste.
- Continue stirring to allow the curry to cook properly.
- As the water boils off and the paste forms clumps, add the seasoned duck pieces.
- Mix the duck well to coat the pieces with curry.
- Add salt.
- Cover the pot and allow meat to expel liquid for 20 to 30 minutes.
- Remove cover and allow the liquid to boil off (can take 10 minutes).
- Constantly stir to meat on high heat for a couple minutes as the meat begins to stick to the bottom of the pot.
- Add 3 – 4 cups of water to the pot.
- Cover and cook until the duck is tender (can take 40 minutes).
- Mix in fresh cilantro and chives.
- Uncover and cook to the desired thickness of gravy.
- Serve hot.
