Trinidadian Curry Duck

Ingredients:

Preparing the Duck:
1.8-2.25kg duck, part roasted and cut up into 1 inch pieces
60g plain (all-purpose) flour for washing meat
Juice of ½ lime

To Marinate the Duck:
1 batch green seasoning
½ medium onion, finely chopped
2 tbsp Trini curry powder
1 tsp duck and goat curry powder
1 tbsp ground cumin
1/2 tsp black pepper
2 tsp sea salt

Cooking the Duck:
4 tbsp oil
1 tsp whole cumin optional
½ tsp fenugreek seeds
4 curry leaves
1/2 medium onion, chopped
2 tbsp duck and goat curry powder
2 tbsp Trini curry powder
1 tsp ground turmeric optional
1 tbsp amchar masala
4 tbsp reserved green seasoning

Method:

Note that you only need to cook the duck about half way to remove the excess fat. You don't want to cook it all the way. If the duck has not been oven-roasted place on a barbecue and cook over hot coals until lightly charred and cooked through. Allow to cool then cut into serving-sized pieces. To wash the duck, fill a large bowl with water up to the ½ way mark and add meat along with flour. Mix thoroughly then clean the meat by removing any undesirables including excess fat or skin etc. Wash a second time with the juice of ½ lime and rinse several times with plain water. Drain the duck pieces in a colander.

Prepare a green seasoning according to the recipe. Reserve 4 tbsp of the green seasoning then mix the remainder with the onion, salt, black pepper, cumin and curry powders. Stir well to combine then spread this mixture all over the duck pieces then place in your refrigerator and set aside to marinate over night.

When ready to cook, prepare a curry paste: In a small bowl combine the turmeric, duck and goat curry, Trini curry powder, 4 tbsp reserved green seasoning and 125ml (½ cup) water. Set aside.

Heat the oil in a large pan over medium heat. Once the oil is hot, add the fenugreek seeds, whole cumin seeds and curry leaves, cooking until the whole seeds are toasted and the curry leaves are black (about 2 minutes).

Add in the onion and hot chilli slices and cook until the edges are golden brown.

Stir in the curry paste and cook until grainy and fragrant, (about 5 minutes), stirring frequently.

Add the marinated duck meat (and any leftover marinade) and stir for 3 minutes to mix thoroughly. Cover, reduce the heat to medium and cook until the duck relinquishes its natural juices. Remove the cover and stir every10 minutes to ensure that it’s not sticking to the bottom of the pan. Cook until the liquid evaporates and it starts to stick to the pot.

Now add in the amchar masals along with enough water to cover meat, the whole hot pepper and stir to combine, scraping any bits stuck to the bottom of the pan. Cover the pan, reduce heat to low and cook until the meat is tender and most of the liquid has evaporated, stirring every 5 minutes to ensure that it does not stick to the bottom of the pot. If the liquid has evaporated and the duck is still not tender, add more water to cook. Taste and add more salt if required.

Serve with dhal and freshly steamed jasmine rice.