Entree: Trinidad and Tobago – Southern Culinary Region – Curry Duck (A spiced Trinidadian curried duck stew of bone-in duck pieces simmered with curry, herbs, and potatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Total 1 hr 50 min

Ingredients

- 1 whole duck, cut into 6 pieces, approx. 4 lb (1.8 kg)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) Trinidadian curry powder
- 1 tsp (5 g) ground turmeric
- 1 tbsp (15 ml) tomato paste
- 1 large yellow onion, chopped, approx. 8 oz (225 g)
- 4 garlic cloves, minced, approx. 16 g
- 1 Scotch bonnet or habanero pepper, pierced (leave whole for milder heat)
- 2 tbsp (30 ml) green seasoning (or 2 tbsp chopped cilantro + 1 tbsp chopped scallion)
- 2 sprigs fresh thyme
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 medium potatoes, peeled and cut into chunks, approx. 1 lb (450 g)
- 2 cups (480 ml) chicken stock or water
- 1 tbsp (15 ml) lime juice or 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 g) chopped fresh cilantro for garnish (optional)

Instructions

1. Pat the duck pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. In a large bowl mix 2 tbsp curry powder with 2 tbsp (30 ml) oil and rub into the duck pieces; let rest 20–30 minutes.
2. Heat remaining 1 tbsp (15 ml) oil in a heavy-bottomed pot over medium-high heat. Brown the duck pieces in batches until golden on all sides, about 6–8 minutes per batch; remove and set aside.
3. Reduce heat to medium, add the chopped onion and cook until softened, about 5 minutes. Stir in garlic, remaining 1 tbsp curry powder, ground turmeric, cumin, and tomato paste; cook 1–2 minutes until fragrant, stirring to prevent burning.
4. Return duck to the pot, add Scotch bonnet (whole), thyme, green seasoning, remaining salt, and pour in the stock so it comes about two-thirds up the duck. Bring to a simmer, cover, and cook gently for 45 minutes.
5. Add the potato chunks, adjust liquid so the potatoes are partially submerged, and continue to simmer uncovered for another 25–35 minutes until duck and potatoes are very tender and sauce has thickened. Stir occasionally and adjust seasoning.
6. Remove and discard thyme stems and whole Scotch bonnet if left whole. Stir in lime juice and taste for salt/pepper. Garnish with chopped cilantro and serve hot with rice or roti.