Curried duck??? Oh yes!!!! This is a favorite here in Trinidad! People love having it at beach limes, at the river on a weekend or just as a part of their Sunday meal!

The method of cooking curry is always something that is constantly debated. Some people insist on ‘toasting’ the curry powder before adding the meat and others say ‘nope…that’s not necessary for a good tasting curry’… But you know what?….whichever way you prefer, good for you! Once you like it, that’s all that matters.

Recently I have started ‘toasting’ the curry though as I find it adds more flavour to the dish. For my curries, I use nothing but JGM Products line of curry. They’ve got light, medium and hot curry together with roasted geera and amchar masala…everything needed for a ‘bess’ curry dish!

Here is my curry duck recipe.

INGREDIENTS:

• 1 medium sized duck, washed, cleaned and cut into small pieces

To marinate the duck:

• 2 tbsp JGM PRODUCTS medium hot curry
• 1/2 tbsp JGM PRODUCTS roasted geera
• 1/2 tsp JGM PRODUCTS amchar masala 
• 1/2 tbsp meat tenderizer 
• 2 tbsp green seasoning 

For use while cooking:

• 2 1/2 tbsp JGM PRODUCTS hot hot curry
• 1/2 tbsp JGM PRODUCTS roasted geera
• 1/2 tsp JGM PRODUCTS amchar masala 
• 1/2 tsp JGM PRODUCTS black pepper 
• 1 1/2 tsp salt
• 3-4 carapula leaves (curry leaves)
• 2 tbsp green seasoning 
• 2 hot peppers (my green seasoning did not have any pepper)
• 1 pimento, sliced
• 1 medium onion, sliced
• 1 cup coconut milk
• water 4-5 cups (can be less or more)
• 1 tbsp coconut oil

METHOD:

1. Season duck with the ingredients listed above and allow to marinate for as long as possible (overnight is better).
2. When you are ready to cook it, ensure that it is at room temperature.
3. Heat oil in pot on medium heat. Add onions, pepper, pimento and curry leaves. Cook until onion is tender.
4. Reduce heat and add curry powder, geera and masala to the oil. Keep stirring until it is properly toasted (color will darken). Add 1-2 tbsp water to prevent sticking.
5. Add seasoned duck to the pot. Mix well to coat all the pieces with the curry mixture. Cover pot and allow to cook for 2-3 mins.
6. Add coconut milk and enough water to cover the duck. Increase the heat to medium and cook for 15 mins with the pot covered.
7. Remove the cover and continue cooking for a further 15-25 mins or until the meat is tender and most of the water has evaporated. Keep checking it in between and stir occasionally.
8. When the duck is almost finished cooking, add the green seasoning and mix well.
9. TIME TO EAT!

This is one of those dishes that can be cooked down ‘dry’ or with some ‘sauce’ left in the pot. For me it depends on the mood I am in…lol…Sometimes I prefer a ‘dry down’ curry with little sauce left and other times I want meat with sauce. You can adjust depending on which you prefer.

Check out the video here:

Curry duck goes well with dhalpurie or paratha roti but for me, give me some dhal and rice with curry duck and I am good to go! 😀

You will notice I used curry leaves. I don’t always include them but once I have, I will. It enhances the curry flavours so much!

Thanks so much for stopping by and reading this post. Feel free to leave me a comment or send me feedback! Most importantly I hope you try my recipe!

You will love it! 😀