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The Ultimate Outdoor Curry Duck Recipe. | CaribbeanPot.com

The Ultimate Outdoor Curry Duck Recipe. | CaribbeanPot.com

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I’ll be trustworthy and say I used to be not a fan of curry duck nor goat, rising up on the islands. Whereas I do eat curry goat sometimes now, I did develop a weak point for  spicy curry duck in my grownup years. Particularly when it’s summertime and I can use my outside wood-burning range, as we’re doing in at this time’s recipe. Nothing beats the deep taste you get cooking over a wooden fireplace.. the spices which makes up a very good curry powder appears to tackle a very totally different taste profile, in comparison with when cooked indoors and even on a propane flame outdoors.

You’ll Want…

Eight-10 lbs Duck
1 tablespoon salt (regulate)
1/Four teaspoon black pepper
2-Three tablespoon Caribbean Inexperienced Seasoning
1 teaspoon Roasted Geera (Cumin powder)
1 tablespoon Amchar Masalla
Eight cloves garlic (chopped)
2 scallions (chopped)
1 small onion (diced)
1 medium tomato (diced)
half of small onion (diced)
5 sprigs thyme
1 huge leaf thyme (podina aka Spanish thyme)
2-Three scotch bonnet peppers
2-Three cups water.
Four tablespoon curry powder
Three-Four tablespoon veg oil
Three/Four cup chopped cilantro
2-Three cups water

Essential! If doing this recipe gluten free, please undergo your complete checklist of components to make sure that they meet together with your particular gluten free dietary wants. Particularly the curry powder you utilize as some could comprise flour as a filler.

Have your butcher use his band-saw to chop the duck into 1 – 2 inch items because the bones might be moderately powerful and brittle as properly. Moreover, in case you supply your duck (Muscovy) at a Caribbean retailer, ask them to fireplace roast it (outer pores and skin) if they’ll. This can assist burn off any child feathers. I’m not an enormous fan of the pores and skin and fats (duck might be very fatty) so I trimmed off as a lot as I might, then I washed the now trimmed items of duck with the juice of a lemon and funky water. Drain and prepare to season.

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 In a big bowl, place the duck, tomato, salt, black pepper, 2 scotch bonnet pepper (be aware that that is purported to be a spicy dish however you’ll be able to tailor it to your individual liking) , thyme, Caribbean Inexperienced Seasoning, Geera, Amchar Masalla, the small onion, scallion and massive leaf thyme (crushed of chopped finely -optional). Give this a very good combine and permit to marinate for no less than a pair hours, however in a single day within the fridge might be greatest.

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I had a very good mattress of coals and a pair logs in my fireplace, so on went a heavy iron pot over the warmth, together with the vegetable oil. This was adopted by the diced half of onion, which cooked for two minutes (attempt to have a low warmth in case you can), then I went in with the garlic. After 30 seconds I added my curry powder and cooked till it obtained aromatic and darker. This step permits us to cook dinner off any uncooked curry style which might occur on the finish and permit the spices which makes up the curry powder to completely bloom.

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It’s now time to begin including the seasoned duck to the pot and check out your greatest to stir properly, so each piece of duck is coated within the beautiful curry base we created. If you happen to can, flip up your warmth (I can regulate the warmth by how a lot oxygen I enable into my wooden burning range) and permit the items of duck to sear a bit. Then scale back the warmth to low, cowl the pot and permit to cook dinner for about 10 minutes. You should definitely stir it a pair instances.

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It’s now time to burn off all of the liquid which can naturally spring-up. This step is to present the duck that wealthy curry taste and shade. Do NOT skip this step please. So mainly all I did was add a bit extra fireplace, eliminated the lid off the pot and obtained issues again to the oil we began off with. You should definitely stir properly, so it doesn’t burn throughout this step. This may increasingly take between 5-10 minutes to burn off.

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Put the water in the identical bowl you marinated the duck in, to choose up any marinade which can have been left again. Then pour it into the now ‘dry’ duck meat within the pot. Give it a very good stir and convey again to a boil after which scale back to a simmer. Prepare dinner with the pot closed for about 40 minutes. You should definitely stir each 5-Eight minutes or so and in case you discover that it’s drying up too quick, do add a bit extra water. NO.. do NOT add any sort of inventory to the pot. Add some coconut milk if you wish to add a unique taste to the curry.

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Right here’s the place you’ll now personalize issues. Style for salt and regulate, see if the meat is tender sufficient for you (relying on the age of the duck, it could possibly take a bit longer to get tender).. if not cook dinner a bit longer, and regulate the gravy to the consistency you want. Lastly add the chopped cilantro (shado beni would be the typical selection in Trinidad and Tobago) and I like including one other finely diced scotch bonnet at this level as properly.

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Take away the pot off the warmth supply and permit the residual warmth to heat the diced pepper and cilantro. Get able to get pleasure from the very best ever curry duck you’ve ever made/had. You might thank me by sharing this recipe with your mates. (smile)

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Couple issues.. you’ll want to wash your arms with cleaning soap and water instantly after dealing with the Scotch Bonnet peppers and you’ll management the quantity of warmth on this dish by what number of peppers you select to make use of in addition to through the use of the seeds of the peppers or not. The seeds and white membrane surrounding the seeds is the place the uncooked warmth will probably be.

Do you personal a replica of my cookbook ?- The Vibrant Caribbean Pot 100 Conventional And Fusion recipes Vol 2

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