A richly spiced Trinidadian curry of tender duck simmered in a fragrant blend of curry powder, cumin, and garlic, traditionally served with rice or roti.
Ingredients
3 lbs duck, cut into pieces
3 tbsp Trinidad curry powder
1 large onion, diced
6 cloves garlic, minced
2 tbsp green seasoning (cilantro, chives, thyme blend)
2 potatoes, peeled and cubed
1 Scotch bonnet pepper, whole
2 tbsp vegetable oil
1 cup water
1 tbsp cumin
Salt to taste
Instructions
1Season the duck pieces with green seasoning, half the curry powder, cumin, garlic, and salt, then marinate for at least 1 hour or overnight in the refrigerator.
2Heat the oil in a large heavy pot over medium-high heat, add the remaining curry powder, and let it bloom in the oil for 30 seconds until very fragrant and slightly darkened.
3Add the marinated duck pieces to the pot and sear on all sides for 8 to 10 minutes, letting the curry crust form on the meat before adding the diced onion.
4Add the water and whole Scotch bonnet pepper, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the duck is nearly tender.
5Add the cubed potatoes and continue cooking for another 20 minutes until the potatoes are soft and the sauce has thickened into a rich, flavorful gravy.
6Remove the Scotch bonnet pepper, adjust seasoning, and serve hot with steamed rice or paratha roti to soak up the curry sauce.
Did You Know?
Curry duck is considered the king of Trinidadian curries and is traditionally prepared for major celebrations like Divali and family gatherings, with each family guarding their secret curry blend.