Trini Style Curried Duck 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 Trini Style Curried Duck a meal to long remember.
Trini Style Curried Duck Recipe-
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
- 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
- Wash the duck pieces, pat them dry, then toss them in a bowl with the lime juice in a large mixing bowl.
- Add and stir in the garlic, pepper, masala, hot & spicy duck and goat curry, Ghost hot pepper sauce, green seasoning, and salt.
- 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.
- 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.
- 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.
- When the methi seeds start to bubble, add and stir in the curry mixture. Cook, stirring for about 2 minutes.
- Now add the marinated duck pieces into the pot. Stir well to combine.
- 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.
- Halfway through the cooking, add in both of the hot peppers and the coconut milk, and stir well to combine.
- 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.
- 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.
- Serve your Trini Style Curried Duck 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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