Curry Duck Recipe
May 29, 2017
INGREDIENTS
*FC = Finely Chopped
Duck - 3 Lbs (1 1/2 inch cubes)
Lime Juice - 2 Tbsp
Curry Duck & Goat Seasoning - 3 Tbsp
Roasted Geera - 1 Tbsp
Black Pepper - 1 Tsp
Salt - 1 Tbsp
Scotch Bonnet Pepper - To Taste (FC)
Green Seasoning - 4 Tbsp
Oil - 2 Tbsp
Onion - 1 Cup (FC)
Garlic - 4 Cloves (FC)
Curry Powder - 1 Tbsp
Saffron Powder - 1/2 Tbsp
Masala - 1 Tbsp
Water - 1/4 Cup
Scotch Bonnet Pepper - 1
Coconut Milk - 2 Cups (Optional)
METHOD
- Wash duck, drain and place in a bowl.
- Season duck with lime juice, curry duck & goat seasoning, roasted geera, black pepper, salt, scotch bonnet pepper and green seasoning.
- Cover and let marinate for 6-8 hours or overnight in the refrigerator.
- Mix curry powder, saffron powder and masala in 1/4 cup of water and set aside.
- Heat oil in a deep iron or stainless steel pot.
- Add onion and garlic and let cook for 2 minutes.
- Add curry mixture and let cook for 2 minutes over medium heat.
- Add duck, mix well, cover and let cook for 5 minutes.
- Remove the cover and add all the remaining ingredients.
- Cover and let cook over medium heat for 45 minutes. (remove cover every 15 minutes to see if any additional water is needed)
- Once 45 minutes has elapsed, remove cover and let liquid evaporate to your desired consistency.
