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5 from 1 vote

Trinidad curry duck recipe

Curry duck is a popular side dish in T&T. It contains Muscovy duck pieces, seasoned with fresh seasoning, garlic, ginger and pepper and cooked in a unique Caribbean curry powder blend.
Prep Time3 hours
Cook Time1 hour 40 minutes
Total Time4 hours 40 minutes
Course: Side Dish
Cuisine: Caribbean
Keyword: curry, curry duck
Servings: 6
Calories: 1310kcal
Author: Ros Singh

Ingredients

Meat

  • 4 lbs Muscovy duck (defeathered, roasted, cleaned, cut up)
  • 2 tbsp flour or lime juice
  • 1/3 cup fresh green seasoning (chadon beni, chives, garlic)
  • 2 tbsp ginger (freshly grated)
  • 2 tsp salt
  • fresh pepper

Curry

  • 3 tbsp vegetable oil
  • 1 onion (chopped)
  • 2 cloves garlic (grated)
  • 3 tbsp Madras curry powder
  • 2 tsp geera (cumin) powder
  • 4¼ cups water
  • 2 tbsp chadon beni leaves (chopped)
  • salt to taste
  • pepper to taste
  • coconut milk (optional)

Instructions

Season meat

  • Remove any feathers, skin, fat, slime from duck pieces.
  • Wash the meat thoroughly.
  • Coat the meat with flour or lime juice.
  • Rinse the meat again.
  • Grind chadon beni, garlic, chives, pepper and any other preferred seasoning.
  • Mix the green seasoning with the duck meat.
  • Mix in salt, pepper, and grated ginger.
  • Cover the meat and refrigerate overnight (or at least three hours).

Make the curry

  • Place a large pot on medium heat.
  • Add vegetable oil and allow to heat up.
  • Saute onions until translucent.
  • Add in garlic and pepper.
  • Cook for another minute or two.
  • Mix in curry powder.
  • Stir often and patch for 2 – 5 minutes.
  • Add ¼ cup water to the patched curry.
  • Stir occasionally for 5 minutes.
  • Stir more continuously for another 5 minutes as the curry forms a dry paste.
  • Add seasoned duck pieces and additional salt.
  • Mix to coat the pieces with the dry curry paste.
  • Cover the pot and leave to cook for 20 minutes (the meat will spring its own liquid).
  • Remove the pot cover and cook for another 10 to 20 minutes until all the liquid has boiled off.
  • Stir often as the meat dries.
  • Add geera (cumin) powder.
  • Stir continuously as all the liquid has boiled off. Continue for 2 more minutes.
  • Add 4 cups water and optional ingredients like fresh seasoning and coconut milk.
  • Cover pot partially.
  • Cook until the sauce reaches your desired thickness (approx. 30 mins).
  • Serve hot.