← Nouns Cooking · Caribbean

Ingredients

• 2 kg whole duck, chopped into small pieces, excess fat and skin trimmed
• 1 Lime, juiced, for washing the duck
• 1 handful coriander (or chadon beni), chopped, divided
• 4 Spring onion, chopped
• 6 cloves Garlic, divided
• 4 sprigs Thyme, leaves only
• ½ pimento peppers or ½ green pepper, chopped
• 4 tbsp duck-and-goat or madras curry powder, divided
• 1 tbsp amchar masala or garam masala, divided
• 1 tsp ground roasted cumin (geera)
• ½ tsp fenugreek (methi) seeds
• 2 tsp Salt
• 3 tbsp Vegetable oil
• 1 Onion, sliced
• 1 Scotch bonnet chilli, chopped, or whole for less heat
• 400 ml Coconut milk
• 500 ml hot water, plus 100 ml for the curry paste

Method

1. Rinse the duck pieces with the lime juice and water and drain well. Blend half the coriander with the spring onion, half the garlic, the thyme and pimento into a green seasoning.
2. Rub the duck with the green seasoning, 1 tbsp curry powder, 1 tsp masala and the salt. Cover and refrigerate for at least 2 hours.
3. Mix the remaining curry powder with 100 ml water into a paste. Heat the oil in a heavy pot over medium heat and fry the onion, remaining garlic and fenugreek seeds for 1 minute, until fragrant.
4. Add the curry paste and cook for 3–4 min, stirring, until it darkens, turns grainy and the oil separates.
5. Add the duck and stir well to coat. Cover and cook on medium-low for 15 min; the duck will release a lot of liquid. Uncover and cook until most of it has evaporated and the duck starts to fry.
6. Pour in the coconut milk and hot water, add the scotch bonnet and simmer with the lid half on for 1 hour, stirring now and then, until the duck is tender, cooked through (75°C / 165°F) and the sauce is thick.
7. Skim off excess fat, stir in the geera, the rest of the masala and coriander, and simmer for 2 min more.

Tips

• Duck is fatty: spoon off the oil that rises to the top before serving.
• Serve with dhal puri, buss-up-shut or plain rice and cucumber chow.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

Simply Trini Cooking CaribbeanPot.com