Curried Duck

I know many people may not like this, but yes, we in Tobago do eat curried duck and since today is Roxborough Harvest. I know apart from the usual chicken, goat, pork, crab and dumpling and other food, even bush meat (iguana), there is also curried duck, that is as finger licking as the other meats served today in many of the homes for the Roxborough Harvest Festival.  So come and enjoy.

CURRIED DUCK

1 duck cup up in serving pieces (approx. 5 lbs)

1/2 cup chive

1 tbsp thyme

4 cloves garlic

1 large onion

2 leaves Chadon beni or cilantro

1 small hot pepper

2 pimento peppers

1tsp ground geera

2 tsp salt

1 tsp black pepper

5 tbsp curry powder

2 tbsp vegetable oil

2 cups of hot water

2 cups of coconut milk

curryduck

Wash and clean the meat. Put the duck meat in a large bowl and squeeze the juice of one lime into the bowl.  This step is to eliminate the freshness of the duck meat.  After about ten minutes, throw out the lime water, rinse the duck meat. Prepare seasoning by blending together chive, thyme, garlic, onion, chadon beni (cilantro), hot pepper and pimento peppers. Season the duck with the blended herbs, add black pepper, salt and geera and mix thoroughly. Allow the seasoned duck to marinate for about 1 hour.  Mix curry powder in 1/2 cup of water. Heat the oil in pot and add the curry water, allow to fry for about 2 minutes or until thickened. Add seasoned duck and mix well ensuring that all the pieces of duck are coated with the curry mixture. Continue to cook until the liquid is absorbed. Add the hot water and the coconut milk. Bring to a boil, then lower the heat, cover and allow to cook until meat is tender. Add more water if needed. Taste for salt and add if desired. Cook until all the liquid is absorbed. At this stage stir pot for an additional 2 minutes allowing the liquid to be fully incorporated.

It can be served with rice or Dhalpurie Roti.

 

 

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