Curry duck isn’t just food in Trinidad—it’s passion, pride, and culture. It’s the dish of choice for limes (Trini gatherings), riverside cookouts, and even competitions where neighbors and friends battle for the crown of “best curry duck.” The flavors are deep, smoky, and bold, and for many West Indians, no celebration is complete without it.
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One of the most essential steps in making curry duck is roasting the bird over an open flame before cleaning. This not only removes fine feathers but also gives the meat its characteristic smokiness. In Trinidad, ducks are often backyard-raised and freshly cleaned, or roasted where you buy them in the market. Abroad, halal butchers or fresh meat markets in NYC are the best option.
👉 Time-saving tip: Start with a flame-roasted duck from your meat market. Many shops will also cut it up for you—but be sure to specify the size of the pieces you want, since they often chop them larger than needed. Once home, still wash thoroughly with flour and lime, drain well, then season, marinate, and cook.
Cooking curry duck outdoors—on a fireside or wood coal with an iron pot—adds another level of authenticity. The smoke from the wood infuses the curry with depth that no stovetop can match. But if you’re indoors, the key is to at least start with a flame-roasted duck. Never roast indoors on your stove, since duck fat drippings can flare up and cause fires.
Why I Added Pigeon Peas to Curry Duck
The original plan for this Sunday Lunch was to make peas dhal as the side. But to save time, I decided to add the peas directly into the curry duck itself. Not only did it simplify the menu (my goal this year is to keep things simple—or at least try), but it also created a heartier one-pot meal. Since I’ve already shared my plain curry duck recipe, this version documents a variation that blends both the duck and peas beautifully.
Why You’ll Love This Curry Duck with Pigeon Peas
- Signature smokiness – roasted duck is the foundation.
- Simpler prep – store-bought green seasoning saves time.
- Extra hearty – pigeon peas add protein and bulk.
- Flexible methods – cook stovetop or Instant Pot.
- Perfect Sunday lunch centerpiece – rich, authentic, and filling.
Ingredients You Will Need
(See recipe card for full measurements.)
- Duck – roasted over open flame, then cleaned and cut.
- Flour & lime – for washing the duck.
- Green seasoning – divided: ¾ cup for marinating, ¼ cup for curry paste.
- Salt & black pepper – to season.
- Oil – to fry aromatics.
- Onion, hot pepper, curry leaves – to build flavor.
- Curry powders & masalas – duck/goat curry powder, curry powder, turmeric, amchar masala, roasted geera.
- Thyme sprigs – fresh herbs for depth.
- Pigeon peas – fresh (boil and drain), or canned (rinse and drain). Fresh is best.
- Water or coconut milk/water combo – for simmering.
Flavor Profile
This curry is bold, smoky, and deeply spiced. The roasted duck carries a fire-kissed aroma, while the curry paste builds layers of heat and earthiness. Pigeon peas add a nutty, tender bite that soaks up the sauce. If you add coconut milk, the gravy becomes creamier with a gentle sweetness.
Tips for Success
- Always roast the duck—this step defines the flavor.
- Fresh pigeon peas bring the best texture and taste; canned is quicker.
- Add coconut milk or coconut water for a twist.
- Local duck in Trinidad is tougher—cook longer and add water in increments.
- Leave sauce for roti; reduce further for rice.
Variations
- No peas – make classic curry duck. See recipe here.
- Extra hot – burst the pepper at the end.
- Coconut style – replace some water with 1 can coconut milk or fresh coconut milk.
- Coconut water – use instead of plain water for subtle sweetness.
Serving Suggestions
- With dhal and rice + mango talkarie.
- Rolled in dhalpuri or buss-up-shot roti.
- Alongside pumpkin, bodi, or cucumber salad.
- At an outdoor lime, fireside style.
Health & Nutrition
Duck is rich in protein and iron, pigeon peas add fiber and plant protein, and the dish is naturally gluten-free(do not wash with flour). Trim excess fat or reduce oil for a lighter version.
Equipment Needed
- Outdoor flame/fireside for roasting
- Large pot or Instant Pot
- Sharp cleaver or knife
- Cutting board
- Bowl for marinating
FAQ
Can I skip roasting the duck?
No—I don’t recommend it. Roasting gives the dish its key smoky flavor.
Can I use canned pigeon peas?
Yes—drain and rinse; no pre-boiling needed. Fresh is best if available.
Can I add coconut milk?
Yes—replace some water with coconut milk. Coconut water can also be used for subtle sweetness.
Is farm duck okay?
Yes, but it cooks faster and is fattier. Local duck in Trinidad takes longer.
Can I use Peking duck?
Yes, but always roast over open flame outdoors for safety and flavor.
Can I buy duck already roasted and cut up?
Yes—this is a great time-saver. Many halal butchers and fresh markets (both in Trinidad and abroad) offer duck already roasted and portioned. Be sure to specify the cut size you prefer, as the pieces are often larger than needed. Always wash and clean the duck at home before seasoning.
📖 Curry Duck with Pigeon Peas Recipe Card
Equipment
- Outdoor flame/fireside for roasting
- Large pot or Instant Pot
- Sharp cleaver or knife
- Cutting board
- Bowl for marinating
Ingredients
Ingredients
🦆 For Cleaning the Duck
- 4 lbs duck roasted over open flame and cut into 1–2 inch pieces (or buy pre-roasted and cut; specify cut size)
- ½ cup all-purpose flour for washing meat
- Juice of ½ lime
For Seasoning the Duck
- ¾ cup green seasoning
- ½ tsp black pepper
- 1 tbsp Himalayan salt or to taste
For the Curry Base & Paste
- ¼ cup green seasoning reserved
- 2 tbsp duck and goat curry powder or regular curry powder
- 3 tbsp curry powder
- 1 tsp turmeric powder
- 1 tbsp amchar masala
- 1 tsp ground roasted cumin
- ½ cup water to form paste
For Cooking
- 6 tbsp oil
- ½ medium onion chopped
- 1 whole hot pepper keep whole unless you want heat
- 6 curry leaves optional
- 6 thyme sprigs
- 1 lb fresh pigeon peas boiled and drained (or 1 can, rinsed and drained; fresh is best)
- 4 cups water or as needed, stovetop OR 1 cup hot water (Instant Pot)
➕ Optional Additions
- 1 can coconut milk or fresh coconut milk replace some water
- Coconut water instead of plain water, for subtle sweetness
Instructions
Instructions
🦆 Clean the Duck
- Roast whole duck over open flame until skin is charred. (Or buy pre-roasted and cut from the meat market—specify piece size.)
- Scrape and wash under running water. Clean with flour and water, then lime juice. Rinse and drain. Cut into pieces if not already done.
Season the Duck
- Rub duck with ¾ cup green seasoning, salt, and pepper. Marinate several hours or overnight.
Make the Curry Paste
- Mix curry powders, turmeric, amchar masala, geera, ¼ cup green seasoning, and ½ cup water.
Build the Curry & Cook
- Heat oil in large pot. Add onion, hot pepper, and curry leaves; fry until golden.
- Add curry paste, cook 5 minutes until grainy and fragrant.
- Stir in seasoned duck. Cover, reduce to medium, and cook until juices release. Stir every 10 minutes for about 30 minutes.
- Mix in pigeon peas; cook for 3 minutes.
- Add 4–6 cups water (or water + coconut milk), thyme, and whole hot pepper. Cover and cook on low until tender (30–45 minutes), stirring every 5 minutes to prevent sticking. Add water in increments if needed.
Finish
- Burst pepper for more heat if desired. Adjust salt. Leave sauce for roti; reduce further for rice.
Instant Pot / Pressure Cooker Variation
- Roast and clean duck as above (or buy pre-roasted/cut).
- Season with ¾ cup green seasoning, salt, and pepper; marinate.
- In a pot on the stove, follow steps 4–8 (make curry paste, build base, add duck, peas). Then transfer to the Instant Pot, add 1 cup hot water (or water + coconut milk), thyme, and pepper.
- Alternatively, start directly in the IP using the sauté function.
- Seal and pressure cook for 25–30 minutes until tender. Release pressure. If needed, simmer on sauté to reduce liquid.
Nutrition
Pinterest Summary
Title: Curry Duck with Pigeon Peas (Trinidad Recipe)
Description: A smoky, hearty Trinidad curry duck with pigeon peas, green seasoning, and bold spices. Authentic, simple, and perfect for Sunday lunch.
Hashtags: #CookingWithRia #TrinidadFood #CaribbeanCooking #CurryDuck #SundayLunch
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Sunday Lunch Week 32 Reference
This curry duck with pigeon peas was part of Sunday Lunch Week 32. That simple menu featured:
- Curry Duck with Pigeon Peas
- Curry Aloo
- Paratha (Buss-up-Shot)
- Pommecythere talkarie – coming soon. CHECK OUT mango talkarie or curry mango in the meantime!
You can check out the full post here: Sunday Lunch Week 32: Curry Duck, Curry Aloo, Curry Pigeon Peas & Paratha.
