Popular in the Carribean – specifically in Trinidad & Tobago – the flavourful and robust curry shares many characteristics with its Indian counterpart. Duck meat, which forms the key ingredient of this curry, is marinated in spices and aromatics for a number of hours before it is cooked and relished.

Ingredients

1 whole duck, cleaned and cut into chunks

2 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

6 cloves garlic, minced

1 onion, finely chopped

1 Scotch bonnet pepper, finely chopped

2 tablespoons vegetable oil

1 cup coconut milk

2 cups chicken broth

Salt and pepper, to taste

Fresh cilantro, chopped

Lime wedges, for serving

Method

• Combine the duck meat with the spice powders, minced garlic, onion and Scotch bonnet peppers in a large bowl.

• Using your hands, mix well to coat the duck pieces evenly with the spices; cover and let marinate overnight in the refrigerator.

• To make the curry, heat vegetable oil in a large pot over medium heat and add the marinated duck pieces to sear and brown on all sides, for about 5-7 minutes. 

• Once the meat browns, add the remaining marinade from the bowl into the pot to toast the spices and for another 2-3 minutes.

• Pour in the coconut milk and chicken broth before bringing to a simmer. Reduce the heat to low, cover the pot and let the curry duck simmer gently for about 1.5 to 2 hours.

• Stir at regular intervals and check if the duck is tender and cooked through. 

• Season the cooked curry with salt and pepper and garnish with lots of chopped cilantro. 

• Serve hot with cooked white rice, roti or Caribbean-inspired salads, and lime wedges on the side.

• Customize the curry sauce by adding additional vegetables like potatoes or carrots during the simmering process.

Tips To Make The Perfect Curry Duck

• Ensure the duck pieces are well-coated in the spice blend before allowing it to marinate for at least a few hours, preferably overnight in the refrigerator.

• Before simmering the duck, brown the marinated chunks of meat in a heavy-bottomed pot or Dutch oven to caramelize the marinade and enhances the depth of flavour.

• The slow-cooking process of simmering the curry over a low flame allows the ingredients to meld and makes the meat fork-tender. 

• Allow the curry duck to rest for a few minutes before serving to enable flavours to inter-mingle and enhance the overall taste.

• Choose accompaniments that complement the richness of the curry – serve with rice, roti or provisions (root vegetables).

FAQs

What kind of curry powder is used in curry duck?

Curry duck recipes often use a blend of curry powders that can vary depending on personal preference or regions. Common ingredients include turmeric, coriander, cumin and fenugreek.

How long should one marinate curry duck?

Marinating curry duck is crucial for infusing flavours into the meat. The recommended duration to marinate the duck pieces is at least 6-8 hours, preferably overnight, allowing the spices, herbs and other seasonings to penetrate the meat thoroughly.

Is curry duck spicy? 

Yes, curry duck is typically has moderate to strong heat due to the use of curry powder and Scotch bonnet peppers in the sauce; although it can vary depending on personal preference and regional tweaks in the recipe.