1 5 lb duck

2 tablespoon green seasoning

Juice of 2 limes

1/4 tablespoon duck & goat Curry powder

1/4 tablespoon madras curry

1 tablespoon Worcestershire sauce

2 tablespoon salt

1/4 tablespoon ground coriander

1/4 tablespoon fresh ground garlic

1/4 tablespoon fresh ground ginger

1 whole white onion

1 habanero pepper

1 peimento pepper

1 tablespoon vegetable oil

4 cups of water





First off let me tell you a little about this curry duck. This is not the same duck you purchase at your local grocery store if you are in America. In the Caribbean this particualr type of duck is hard, and does not have a lot of fat on it if any at all. The skin if roasted over an open flame before being chopped into pieces. This process burns off any excess feathers and give the duck a nice smokey flaver after cooking. The duck will also take longer to cook than a duck that you pick up at your local store. Okay now onto the directions.

Cut your duck into 1-2 inch pieces. Remove any excess skin, fat or feathers from the meat of the duck. Rice the duck really good about 3 times in cold running water with the lime juice.

Set your duck aside after washing in a calander to drain any excess water from it. While this is draining if you do not alreay have your green seasoning, prepare it at this time.

Place the duck into a non-reactive bowl, add the green seasoning, ground coriander, half of the white onion sliced, the duck & goat curry powder, and the worcestershire sauce.

If you have disposable gloves handy, put them on and mix the duck with everything really good. If you don’t have gloves, use a spoon. Be sure that all the meat is nicely coated. Set this in the ice box to marinate over night. The seasoning and the curry powder needs to soak into the meat.

When you are ready to cook, heat on medium heat the vegetable oil. When the oil is hot, add 1 black cardamon pod or if you do not have black add 2 green pods. Let this fry in the oil for 30 seconds. Add 2 small slices of the rest of the onion. (Do not add all the onions yet)

Once the two pieces of onions has turned brown, add in the madras curry powder. Add in 2 table spoon of water the same time and let this fry. The curry powder has to fry for about 2 minutes. Keep stirring it so that it does not stick or burn. Once you start to smell the curry, add in the peppers, garlic, ginger and the rest of the onions. Let this continue to fry for an additional minute.

Add in the duck meat now. Stir to mix thoroughly into the curry. Cover the pot at this time and leave it for about 7 minutes. After this time check it. The duck should have released its own liquid. This liquid has to burn off first before adding more water.

After the first water has burned off, add 4 cups of water. Mix and cover. Let this cook for 45 minutes. Check every 15 minutes for the level of the water and if it is drying out add more. We need enough water to cook the duck until it is just tender.

Some people like their meat super soft, falling off the bone. I like mine with a little fight left in it! So my duck cooked for 45 mins before I tasted it for enough salt and pepper. And it was tender enough for me to remove from the heat.

If you like a little gravy with your meat , be sure to leave some sauce in it.

I served mine with basmati rice and dhal! It was finger licking good! Enjoy.







Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *