Trinidadian Curry Duck (Curry Duck)
Curry Duck Say it: KUR-ee duhk
Curry Duck is a beloved Trinbagonian Sunday dish, made by simmering duck in a dark, deeply toasted curry gravy built on the islands' green seasoning of chadon beni, garlic, thyme and hot pepper. The meat is cooked until it slips from the bone and the sauce thickens to a glossy, spice-stained coat. It is eaten at home and at gatherings with rice, dhal and roti, and it tastes earthy, herby and warmly hot rather than fiery.
Trinidadian Curry Duck (Curry Duck)
Curry Duck
Pronounced KUR-ee duhk
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Green seasoning
For the duck
Method
Blend the chadon beni, garlic, scallions, green bell pepper, pimento pepper and thyme with 2 tbsp (30 ml) water to a coarse green paste; you should have about 1/2 cup (120 ml).
Rub the duck pieces with the lime juice and cold water, drain well and pat dry. Season with the salt, black pepper and half the green seasoning, working it into the cuts, then cover and marinate in the fridge for at least 2 hours or overnight.
Heat the oil in a heavy pot over medium heat. Stir the curry powder with 1/4 cup (60 ml) water into a smooth paste, add it to the pot and stir constantly for 1-2 minutes, until it darkens to a deep brown, smells toasted and turns grainy and separates — do not let it scorch.
Add the onion and cook for 2 minutes until soft and stained with curry, then add the duck pieces and turn them until every piece is coated.
Cover and cook over medium-low heat for 15-20 minutes, stirring now and then, until the duck has released its liquid, the pieces are browned and the pot smells strongly of toasted spice.
Stir in the remaining green seasoning, the whole hot pepper and 1 1/2 cups (360 ml) water. Bring to a gentle simmer, cover and cook for 40 minutes, stirring occasionally, until the duck is tender when pierced with a knife.
Add the potatoes if using, plus a splash more water if the pot looks dry, and simmer uncovered for 20-25 minutes, until the potatoes are tender and the gravy is thick enough to coat a spoon, with red oil pooling at the edges.
Taste and adjust the salt, fish out the hot pepper (or press it into the sauce for more heat), and let the duck rest off the heat for 10 minutes before serving.
Regional variant: Curry Duck with Coconut Milk (Trinidadian)
Replace 1 cup (240 ml) of the water with 1 cup (240 ml) coconut milk, added after the duck has simmered for 30 minutes. Simmer uncovered a little longer so the gravy thickens to a creamy, pale-brown sauce, and reduce the salt slightly since the coconut milk is rich. The result is milder and rounder, still served with rice or roti.
Cook's notes
- The toasted-curry stage is the heart of the dish: keep stirring and pull the pot off the heat the moment the powder turns deep brown and grainy, or it will turn bitter.
- Chadon beni (culantro) is the signature herb; cilantro is the closest everyday substitute, and a few mint leaves bring back some of its edge.
- Duck gives off a lot of fat — spoon off the clear oil from the surface before serving and save it for frying potatoes or rice.
Serve with
Rice, dhal, roti or buss up shut, with a cool slice of cucumber or tomato on the side.
Make ahead and storage
Keeps 3 days covered in the fridge and tastes even better the next day; reheat gently with a splash of water, as the gravy thickens on standing.
