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For West Indian curry duck is not only a delicacy, it is a passion. For many, it is the cornerstone of the food culture. Whether it’s curry duck and white rice with murtani on the side, or curry duck with dhalpuri, stew chicken and peas dhal, or spicy curry duck alongside pelau, it is the main delicacy for ‘limes’ and “special occasions” including beach limes, river limes where Trinis set up a stove and makeshift kitchen on the banks of one of the many beautiful rivers in Trinidad. There are competitions around it and competitiveness amongst friends, family and neighbors on who makes the best curry duck.

After snacking on doubles, curry duck, dhalpuri and peas dhal is the first meal we eat after landing in Trinidad.

There are two types of duck used for this particular dish in Trinidad(Muscovy), the first type is referred to as the “local duck” and then there is the farm duck. The local duck is smaller, more lean mainly due to more movement and exercise in the yard. It is also further distinguished as the Drake, the male and the hen, the female which is considered the sweeter meat of the two and the popular choice for many. The Farm duck on the other hand is fattier and matures in 4-6 weeks. It’s good for baking as well and cooks more quickly.

It is usually also accompanied by dhal and rice or buss up shot or peas dhal and mango talkarie. It’s one of those meals West Indians could never get enough of.

Trinidad Curry Duck

For West Indians, specifically Trinidadians, curry duck is not only a delicacy, it is a passion. For many, it is the cornerstone of the food culture.

5 from 2 votes

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Course: dinner, lunch, Main Course

Cuisine: Caribbean, Indian, Trinidadian

Keyword: Curry duck, Trini Curry Duck

Prep Time: 45

Cook Time: 1

Servings:

Calories:

Ingredients

Wash Duck

4 - 5 lbs duck roasted and cut up into 1 inch pieces
½ cup all-purpose flour for washing meat
Juice of ½ lime

Season Duck

8 leaves bandhania
4 pimento peppers
1 hot pepper
2 scallions
1 head garlic peeled
4 sprigs Thyme
2 leaves pudina broad leaf thyme, optional
½ medium onion chopped
2 tbs curry powder
1 tbs ground cumin
1/2 tsp black pepper
1 tbs Himalayan Salt

Cook Duck

¼ cup oil
1 tsp whole cumin optional
½ tsp methi fenugreek seeds, optional
4 curry leaves optional
1/2 medium onion chopped
2 tbs duck and goat curry powder
2 tbs curry powder
1 teaspoon turmeric optional
1 tbs amchar masala optional
¼ cup reserved green seasoning

Instructions

If duck is not roasted, place whole duck over open flame on an outdoor stove and roast until the entire surface is charred. Place duck under running water and scrape duck with a knife to remove charring and any roasted feathers. Cut duck up into 1 – 2 inch pieces or according to your preference. Fill a large bowl with water up to the ½ way mark and add meat along with ½ cup flour. Mix thoroughly to remove freshness. Clean meat by removing any undesirables including excess fat or skin etc. Wash a second time with the juice of ½ lime and rinse several times with plain water. Drain.
Make green seasoning by mincing culantro, pimento peppers, hot pepper, scallions, garlic and thyme in a food processor. Reserve ¼ cup. Season duck with green seasoning, salt, pepper, curry powder, cumin(geera) and onion. Marinate for several hours or overnight.
When ready to cook, make curry paste: In a small bowl mix turmeric(if using), duck and goat curry, curry powder, ¼ cup reserved green seasoning and ½ cup water. Set aside.
Heat oil in a large pot over medium heat. If using, add methi seeds, whole cumin and curry leaves and cook until toasted and brown.
Add onion and hot pepper slices and cook until the edges are golden brown.
Add curry paste and cook until grainy and fragrant, about 5 minutes, stirring.
Add seasoned duck meat and stir for 3 minutes to mix thoroughly. Cover, reduce heat to medium and cook until the duck relinquishes its natural juices. Remove the cover and stir every10 minutes to ensure that it’s not sticking. Cook until the liquid evaporates and it starts to stick to the pot.
Add the amchar masala, enough water to cover meat, the whole hot pepper and stir to combine, scraping any bits stuck to the bottom of the pot. Cover pot, reduce heat to low and cook until the meat is tender and most of the liquid has evaporated, stirring ever 5 mins to ensure that it does not stick to the bottom of the pot. If the liquid has evaporated and the duck is still not tender, add more water to cook. Taste and add more salt if required.
To finish off you can burst the hot pepper for added heat and flavor. Serve with dhal and freshly steamed jasmine rice or dhalpuri roti and peas dhal.