Curried Duck Trini Style is curried duck like you’ve never had before, trust me. The combination of special spices and curries – unique to their cuisine – is what makes Curried Duck Trini Style a meal to long remember.

Curried Duck Trini Style Recipe-

Ingredients:

For the Meat and Seasoning-

• 4-5 lbs. whole duck, skinned, boned, and chopped into bite-sized chunks (or 3 lb. duck meat, already skinned and boned)
• 3 tbsp. Hot & Spicy Duck and Goat Curry
• 6 large cloves garlic, peeled and minced
• 1/4 cup fresh squeezed lime juice
• 1 tbsp. black pepper
• 1-1/2 tbsp, salt
• 1 tbsp. Amchar Masala seasoning
• 4 tbsp. Caribbean style green seasoning (I prefer Chief brand)
• 1 tsp. Ghost hot pepper sauce

For Cooking-

• 6 whole red pimento peppers, chopped fine
• 1 Scotch Bonnet hot pepper, chopped fine
• 1/2 medium sized onion, peeled and sliced
• 6 methi seeds (fenugreek)
• 1 tbsp. red curry
• 1 tbsp. mehr saffron
• 1 tbsp. amchar masala, divided
• 1 Chili de Arbol hot pepper, minced
• 2 cups unsweetened coconut milk
• 2 tbsp. vegetable cooking oil
• water, as needed
• Pommecythere Kuchela, as condiment

Directions:

1. Wash the duck pieces, pat them dry, then toss them in a bowl with the lime juice in a large mixing bowl.
2. Add and stir in the garlic, pepper, masala, hot & spicy duck and goat curry, Ghost hot pepper sauce, green seasoning, and salt.
3. Mix thoroughly, cover the bowl, and allow to marinate in the refrigerator for at least 4 hours – overnight is better. Now and then during the marinating, mix, toss, and blend again.
4. When you are ready to cook your Curried Duck Trini Style, heat oil in a Dutch oven or large, deep cooking pot, over medium-high heat, and add in the methi seeds.
5. In a small mixing bowl, blend together the mehr saffron, red curry, and 1/2 of the masala, stirring and mixing together with about 2 tablespoons of water.
6. When the methi seeds start to bubble, add and stir in the curry mixture. Cook, stirring for about 2 minutes.
7. Now add the marinated duck pieces into the pot. Stir well to combine.
8. Add just enough water to loosen the mixture, reduce the heat to a lively simmer, and cook until the meat is nice and tender – 30 to 40 minutes should do it.
9. Halfway through the cooking, add in both of the hot peppers and the coconut milk, and stir well to combine.
10. When the duck is becoming tender (usually about 10 minutes before fully cooked), add in the chopped pimentos and the remaining 1/2 of the masala. Again stir well to combine.
11. When the duck is fully cooked and tenderized, you should have a nice saucy liquid in the pot. Fish the duck meat out with a large slotted cooking spoon, and place on an attractive large serving platter. Garnish with some chopped fresh cilantro.
12. Serve your Curried Duck Trini Style while nice and hot. Put the cooking juice sauce in a gravy boat and have it on the table to drizzle over your duck. A great side dish is Chana Masala, with Pommecythere Kuchela as a condiment.

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