Curried Duck 🔥

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with more availability.

Have the duck cut up at the grocery store.

Broil the duck in the oven for 10 to 15 minutes until the skin is charred; use a blow torch to finish if needed.

Discard the fluid and fat released during roasting.

Remove unwanted skin and wash the duck with lime juice, vinegar, or flour.

Season the duck with salt, black pepper, and green seasoning; let marinate for a few hours or overnight.

Add a small amount of oil to a pot; add chopped onion, curry leaves, thyme, and let cook for a few minutes.

Add garlic, pimento, and hot peppers to the pot.

Prepare a curry slurry by mixing curry powder, turmeric, black masala, and water; add this to the pot and cook for 5-10 minutes until oil separates.

Add the seasoned duck to the pot and mix well to coat with the curry paste.

Increase the heat to high; if the duck has released water, let it reduce; if not, add hot water to create sauce.

Cover the pot and lower the heat; let cook for about 15-20 minutes, checking for doneness.

After 20 minutes, remove the cover and let it cook to reduce; add more hot pepper, black masala, and green seasoning as desired.

Once the sauce thickens and coats the meat, turn off the heat; keep a generous amount of sauce as it thickens when cooled.

Serve with rice and dal, or roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary