Entree: Trinidad and Tobago – Northern Culinary Region – Curry Duck (Slow-simmered Trinidadian curried duck in aromatic spices and herbs, often finished with potatoes and coconut for a rich, savory stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1 whole duck, cut into 8 pieces, approx. 4 lb (1.8 kg)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) curry powder (preferably Caribbean/Madras style)
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground cumin
- 1 1/2 tsp (7.5 ml) salt, or to taste
- 1 tsp (5 ml) freshly ground black pepper
- 6 cloves garlic, minced
- 3 tbsp (45 ml) fresh ginger, minced
- 4 scallions (green onions), thinly sliced
- 1/4 cup (60 ml) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh thyme leaves or 1 tsp (5 ml) dried thyme
- 1 Scotch bonnet or habanero pepper, left whole or sliced (optional for heat)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes — about 1 lb (450 g)
- 1 cup (240 ml) coconut milk (optional but traditional in some households)
- 1 to 1 1/2 cups (240–360 ml) water or chicken stock
- 1 tbsp (15 ml) white vinegar or lime juice
- 1 tbsp (15 ml) brown sugar (optional, balances heat)
- 2 tbsp (30 ml) fresh lime or lemon juice, for finishing

Instructions

1. Combine curry powder, turmeric, cumin, salt, pepper, half the minced garlic and ginger, and 1 tbsp (15 ml) oil in a bowl to make a paste. Rub the paste over the duck pieces, cover, and marinate at least 1 hour or overnight in the refrigerator.
2. Heat remaining oil in a large heavy pot over medium-high heat. Brown duck pieces in batches on all sides until well colored, about 6–8 minutes per batch. Transfer browned pieces to a plate.
3. Reduce heat to medium, add scallions, remaining garlic and ginger, thyme, and the whole or sliced Scotch bonnet (if using). Sauté until fragrant, about 2–3 minutes. Add a splash (1–2 tbsp / 15–30 ml) of water to deglaze the pot, scraping up browned bits.
4. Return all duck pieces to the pot. Add potatoes, coconut milk (if using), water or stock to come about halfway up the meat (about 1 to 1 1/2 cups / 240–360 ml), vinegar or lime juice, and brown sugar if using. Bring to a gentle boil, then reduce to low.
5. Cover and simmer gently until duck is tender and potatoes are cooked, about 45–60 minutes. Check occasionally and add a little more water if the stew becomes too dry.
6. Uncover and simmer 10–15 minutes more to thicken the sauce and concentrate flavors. Taste and adjust salt, pepper, and lime. Stir in fresh cilantro and 2 tbsp (30 ml) lime or lemon juice just before serving.
7. Serve hot with steamed rice, bake (flatbread), or roti, spooning plenty of sauce over each portion.