Curry Duck

Course:  Meats

Cuisine: East Indian

Ingredients

• INGREDIENTS FOR SEASONING
• 3 lbs duck chopped
• 3 tbsp curry (chief brand duck and goat curry)
• 4 cloves garlic minced
• 2 tbsp lime juice
• 1 tsp black pepper
• 1 tbsp salt
• 1 tbsp amchar masala
• 4 tbsp green seasoning
• 1 tsp hot pepper sauce
• INGREDIENTS TO COOK
• 6 pimento peppers chopped
• 1 hot pepper
• 1/2 onion sliced
• 6 methi seeds fenugreek
• 1 tbsp curry
• 1/2 tbsp saffron Turmeric
• 1 tbsp amchar masala divided
• water for curry mixture + water for cooking
• 1 hot pepper
• 2 cups coconut milk
• 2 tbsp oil

Instructions

• Chop the duck into bite size pieces and wash with lime. Drain.
• Add the garlic, salt, black pepper curry and masala,
• hot pepper sauce and green seasoning.
• Mix thoroughly and place in fridge to marinate for at least three hours or at best overnight.
• Heat oil and add methi seeds. In the mean time mix the curry, turmeric and masala in about 2 tbsp of water.
• When the seeds start to bubble add the curry mixture and stir for about 2 minutes.
• Then add the seasoned duck.
• Add a little water and let simmer for about 30 – 40 minutes or until tender.
• Within the first 20 minutes of cooking add the coconut milk and hot pepper.
• About 10 minutes before the duck is done and a bit tender add the 6 pimento peppers…
• and remaining 1/2 tbsp masala.
• Let it dry down a bit ( Bonje). You could leave a bit of water for sauce.
• Serve with dhal puri or buss up shut, curry aloo and channa, with some pommecythere kuchela.

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5 from 1 vote

Curry Duck

Course: Meats

Cuisine: East Indian

Calories:

Author: Felix (Simply Trini Cooking)

Ingredients

• INGREDIENTS FOR SEASONING
• 3 lbs duck chopped
• 3 tbsp curry (chief brand duck and goat curry)
• 4 cloves garlic minced
• 2 tbsp lime juice
• 1 tsp black pepper
• 1 tbsp salt
• 1 tbsp amchar masala
• 4 tbsp green seasoning
• 1 tsp hot pepper sauce
• INGREDIENTS TO COOK
• 6 pimento peppers chopped
• 1 hot pepper
• 1/2 onion sliced
• 6 methi seeds fenugreek
• 1 tbsp curry
• 1/2 tbsp saffron Turmeric
• 1 tbsp amchar masala divided
• water for curry mixture + water for cooking
• 1 hot pepper
• 2 cups coconut milk
• 2 tbsp oil

Instructions

• Chop the duck into bite size pieces and wash with lime. Drain.
• Add the garlic, salt, black pepper curry and masala,
• hot pepper sauce and green seasoning.
• Mix thoroughly and place in fridge to marinate for at least three hours or at best overnight.
• Heat oil and add methi seeds. In the mean time mix the curry, turmeric and masala in about 2 tbsp of water.
• When the seeds start to bubble add the curry mixture and stir for about 2 minutes.
• Then add the seasoned duck.
• Add a little water and let simmer for about 30 – 40 minutes or until tender.
• Within the first 20 minutes of cooking add the coconut milk and hot pepper.
• About 10 minutes before the duck is done and a bit tender add the 6 pimento peppers…
• and remaining 1/2 tbsp masala.
• Let it dry down a bit ( Bonje). You could leave a bit of water for sauce.
• Serve with dhal puri or buss up shut, curry aloo and channa, with some pommecythere kuchela.

Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved