Curried Duck

Curried Duck is a favorite here in Trinidad for beach limes, river limes, drinking cutters or just as part of a meal.  For most, curried duck goes best with dhalpourie or paratha and for some rice and dhal, however you like it, you would most definitely love it.

I would share with you today a very simple recipe that I’m sure you would want to try again and again.

INGREDIENTS:

1 medium duck (washed, cleaned and cut into small pieces)

To season duck :

2 tbsp medium hot curry

1/2 tbsp roasted geera

1/2 tsp amchar masala 

1/2 tbsp meat tenderizer 

2 tbsp green seasoning 

3 medium tomatoes

For cooking:

2 1/2 tbsp hot hot curry

1/2 tbsp roasted geera

1/2 tsp amchar masala 

1/2 tsp black pepper 

1 1/2 tsp salt

2 tbsp green seasoning 

2 hot peppers

1 medium onion, sliced

1 cup coconut milk

water 4-5 cups (can be less or more)

1 tbsp coconut oil

METHOD:

1. Season cleaned duck with the ingredients listed above refrigerate overnight
2. Heat oil in pot over medium heat and add onions, pepper. Cook until onion is tender.
3. Reduce heat and add curry powder, geera and masala and keep stirring to ensure that it is properly toasted.  Add a couple teaspoons of water to prevent sticking.
   
4. Add seasoned duck and mix well to coat all the pieces with the curry mixture. Cover and allow to cook for 3 mins.
   
5. Add coconut milk and enough water to cover the duck. Increase the heat to medium and cook for 15 mins with the pot covered.
6. Remove the cover and continue cooking for a further 15-25 mins or until the meat is tender.
   

It’s your option is you would like for it to be dry of if you want to leave a little sauce.