How to wash and cook Curry Duck | Trini Curry Duck | Duck Curry

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be fresher and tailored to taste.

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable.

Start with a roasted duck cut into small pieces.

Wash the duck pieces one at a time using flour and lime or vinegar to remove any freshness.

Remove the skin from the duck pieces to avoid excess fat and visible feathers.

Clean the duck thoroughly, removing any small feathers and the windpipe.

Remove the eyes of the duck as a personal preference.

Wash the duck pieces three times until the water runs clear.

Pour boiling water over the duck to eliminate any fresh smell and drain excess water using a colander.

Prepare a green seasoning blend with parsley, cilantro, celery, green onions, and garlic.

Season the duck with the green seasoning, black pepper, ketchup, thyme, curry leaves, and hot peppers, mixing well.

Cover the seasoned duck and marinate overnight.

The next day, heat vegetable oil in a pot until hot.

Add the marinated duck, onions, and hot pepper to the pot.

Stir in the curry powder, cumin, and fennel seeds, mixing to form a thick paste.

Cook the curry paste until it looks grainy and separated, then cover and let it cook for a few minutes.

Check the curry paste and ensure it has cooked properly before adding the marinated duck.

Cover the pot and allow the duck to cook until all the water releases and the mixture thickens.

Add boiling water to the pot and cover, cooking until the duck is tender.

Final check to ensure the duck is soft and adjust gravy thickness as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary