Curry Duck

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.

Click the link to download the PDF version of this recipe.

Curry Duck
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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

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