Curry duck is a Trinidad favourite for a river lime or a weekend cook-up: a whole duck chopped small, seasoned overnight and cooked down slowly in curry until the meat is tender and the gravy thick and rich. It is often cooked outdoors in a big pot over a fire.
Duck is fattier and tougher than chicken, so it needs a longer, slower cook. Trim off the loose fat and most of the skin before seasoning, and skim the fat that rises as it simmers.
Ask the butcher to chop the duck into small pieces, bones and all. It takes a cleaver, and the bones give the gravy its depth.
The recipe
Curry Duck
Prep
30 min
Cook
2 hr
Seasoning the meat
1 hr
Total
3 hr 30 min
Serves
6
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Servings
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Ingredients
Tick items off as you gather them.
For the duck
For the curry
Method
Clean and season the duck
Rinse the duck pieces in cold water with the juice of the lime and drain well. Pull off any loose fat.
Mix in the green seasoning, chopped onion, garlic and salt. Cover and refrigerate for at least 1 hour, or overnight.
Burn the curry
Mix the curry powder, ground geera and amchar masala with the ⅓ cup (80 ml) water to make a smooth paste.
Heat the oil in a large heavy pot over medium heat. Add the whole geera and fry for 30 seconds, then add the sliced onion, garlic and pepper and cook for 2 minutes.
Add the curry paste and stir for 2 to 3 minutes, until it darkens and smells toasty. Don't let it scorch.
Cook the duck
Add the duck and all its seasoning and stir until every piece is coated. Cover and cook in its own juices over medium-low heat for 15 minutes, stirring now and then.
Add 2 cups (480 ml) of the hot water. Cover and simmer over low heat for 1½ to 2 hours, stirring now and then, skimming off the fat that rises, and adding more hot water when the gravy gets low.
If you are adding potatoes, put them in for the last 30 minutes.
The duck is ready when the meat is tender and pulls easily from the bone. Uncover and cook for a few minutes more if the gravy is thin; it should be thick enough to coat the meat.
Skim off any remaining fat, taste for salt, and stir in the chadon beni.
Serve it with
Dhalpuri roti, buss up shut or sada roti
Plain white rice and dhal
Curry mango on the side
Substitutions
Pressure cooker: after the duck has cooked in its own juices, add 2 cups (480 ml) water and cook at high pressure for 35 to 40 minutes. Release, skim the fat and simmer uncovered to thicken.
Duck pieces: legs and thighs alone work well and need about the same time.
Storing and reheating
Refrigerate in a covered container and eat within 3 days, or freeze for up to 3 months.
The fat sets on top when cold and is easy to lift off before reheating. Reheat until piping hot all the way through.
Cook's notes
Duck is cooked through when the meat is no longer pink and reaches 165°F (74°C); it needs longer than that to become tender.
Burning the curry properly takes away the raw taste of the powder. Keep stirring and adjust the heat.
