Curry Duck

Name: Curry Duck
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 3 lbs duck pieces; 3 tbsp curry powder; 2 lbs potatoes, cubed; 1/2 cup onion, diced; 4 cloves garlic, minced; 2 tsp fresh ginger, minced; 1 cup canned diced tomatoes; 1 bell pepper, diced; 1/4 cup fresh cilantro, chopped; 3 tbsp vegetable oil; 4 cups water; 1 tsp salt; 1/2 tsp black pepper

A festive Trinidadian favorite featuring tender duck pieces braised in a rich, aromatic curry sauce with potatoes and vegetables, best enjoyed with roti or rice.

70 minMediumServes 4480 cal/serving

TrinidadianDinnerStovetopStandard

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Ingredients

3 lbs duck pieces
3 tbsp curry powder
2 lbs potatoes, cubed
1/2 cup onion, diced
4 cloves garlic, minced
2 tsp fresh ginger, minced
1 cup canned diced tomatoes
1 bell pepper, diced
1/4 cup fresh cilantro, chopped
3 tbsp vegetable oil
4 cups water
1 tsp salt
1/2 tsp black pepper

Instructions

1

Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Working in batches if needed, brown 3 lbs duck pieces on all sides, about 3-4 minutes per side. Set aside.
2

In the same pot, add 1/2 cup diced onion and 4 cloves minced garlic, cooking for 1 minute until fragrant.
3

Stir in 3 tbsp curry powder and 2 tsp minced fresh ginger, toasting for about 1 minute while stirring constantly.
4

Add 2 lbs cubed potatoes and 1 diced bell pepper, stirring to coat with the curry mixture, about 2 minutes.
5

Pour in 1 cup canned diced tomatoes and 4 cups water, then return duck pieces to the pot along with 1 tsp salt and 1/2 tsp black pepper.
6

Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until duck pieces reaches 165°F internal temperature (or meat easily shreds with no pink) and the sauce has thickened.
7

Stir in 1/4 cup chopped fresh cilantro. Taste and adjust seasoning as needed.
8

Serve hot over rice or with roti, ensuring each serving has plenty of the rich curry sauce.

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Questions

What internal temperature should Curry Duck reach?

For Curry Duck, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Curry Duck?

Step 1 reads: "Working in batches if needed, brown 3 lbs duck pieces on all sides, about 3-4 minutes per side." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of cilantro in Curry Duck?

The entry for Curry Duck calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How many calories are in Curry Duck?

One serving (the recipe makes 4) is about 480 calories, with 36 g protein, 18 g carbohydrate and 26 g fat, plus 3 g fiber and 740 mg sodium.

Can I freeze Curry Duck?

It is not a good candidate. Refrigerate what is left of Curry Duck within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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