Dockers Crew chef cooks up a storm at Iron Pot Curry Duck Cookout in south Trinidad. A young lady at the event enjoys the delicious “curry duck” that Trinbagonians can’t resist. The curried duck is usually full of salty and spicy flavours that make eaters crave for more. “Curry duck” may be eaten with a roti dish combined of dhalpuri, channa, potato, pumpkin, mango, bodi, and bhaji. Some may eat it with dumplings. Others may serve it as “cutters” when liming and drinking alcohol. Have it any way you like, it’s yummy!
Curry duck recipe
Estimated preparation time: 30 minutes
Estimated cook time: 1 hour
3 pounds duck
5 cloves garlic
2 tablespoons green seasonings (chadon beni, chives and celery)
1 scotch bonnet pepper (without seeds)
3 teaspoons curry powder
1 teaspoon amchar masala
1 teaspoon roasted ground geera
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons vegetable oil
3 cups water
Chop finely peppers, onion and garlic.
Wash duck parts with or without skin with lime juice.
Rub duck parts with green seasonings, amchar masala, salt and 3 cups water; cover bowl and let marinate for at least 20 minutes, the longer the better so place in refrigerator if leaving overnight.
Heat oil in pot over a medium fire, add garlic and let cook for 3 minutes or until it blackens.
Add curry powder, turmeric, ground geera, pepper and onion; stir and let cook for 3 minutes.
Add seasoned duck and set aside its marinade; leave to cook with other ingredients for 3 minutes.
Add marinade to cover the duck and let cook for 45 minutes or until the meat is tender and gravy is thickened.
Serve Curried Duck with roti, dumpling or provisions.
November 2012 – Issue 2 www.sweettntmagazine.com
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