[ad_1]
As a lil fella growing up on the islands, Curry Duck was never my thing. It’s funny how in my adult years, every couple months I get a serious craving for it. There’s something so comforting about a plate of rice, dhal and spicy curry duck, with a side of mango kuchela or pepper choka. It’s why I included this recipe in my #ComfortFood series on YouTube.
You’ll Need…
8-10 lbs duck (trimmed and washed)
2 limes (juice)
3/4 tablespoon salt
1 teaspoon black pepper
1 tablespoon gound masla
1 large tomato (diced)
2 heaping tablespoons Caribbean Green Seasoning
1 tablespoon grated ginger
2 scotch bonnet peppers (sliced)
1-2 tablespoon olive oil
2 medium onion (sliced)
12-14 cloves garlic
1/2 tablespoon cumin seeds (geera)
3 tablespoon curry powder
8 cups water
1 tablespoon anchar masala
3 scallion (fine chopped)
3 tablespoon chopped parsley
Notes! May I recommend that you follow along with the video below as much more about the recipe is explained there. Should you be doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may have ‘fillers’.
This is one of those instances where I highly recommend that you season and marinate the meat before cooking. Best case scenario, overnight. However, if you’re pressed for time, at least 2 hours.
Get your butcher to cut the duck into small pieces as your cleaver or large knife will shatter the bones and you’ll have fragments to deal with. Some Caribbean butchers will even skin (remove the skin) the duck for you for a small charge. In my case I removed most of the skin and fat that I could (explained in the video) and washed the meat with the juice of the limes and cool water. After-which it was drained and ready for seasoning.
Season with the salt, black pepper, ground masala, curry powder, Caribbean Green Seasoning, tomato and grated ginger. Mix well, cover with plastic wrap and place the fridge to marinate.
Take it out of the fridge at least 30 minutes before you’re ready to begin cooking.
Heat the oil in a large/heavy pot on medium heat and add the onion, garlic and cumin (geera) seeds. Stir and cook on a med/low flame for 3-4 minutes.
Then add the curry powder and stir well. Turn the heat down to low and cook for 4-5 minutes to bloom the spices which make up the curry powder.
It’s now time to turn the heat up to med/high and add the seasoned duck to the pot. The goal is to coat the pieces of meat with that lovely curry base we created.
You will notice that it will sprout a lot of natural juices, that’s what we want. As it comes to a boil, reduce the heat to med/low and place the lid on slightly ajar. Cook for 20 minutes, stirring every 4-5 minutes.
At this point, remove the lid off the pot and turn the heat up to medium high to completely burn off that liquid. This will infuse the pieces of duck with that deep curry flavor. The goal as explained in the video is to see the oil we started with at the bottom of the pot.
Then you’ll add the water to the same bowl you marinated the duck in and swish it around to pick up any remaining marinade. This water is then added to the pot to slowly cook the duck until fork tender.
Add the anchar masala and stir. (use ground roasted cumin if you cannot source the anchar masala)
Bring it to a boil, then reduce to between a rolling boil and simmer and cook with the lid on slightly ajar for about 1 hour to 1 hour and 15 minutes. Stir occasionally and add more water if required. I explain why I don’t use ‘stock’ instead of water in the video. Adding coconut milk will change the flavor, but you may certainly add some if you wish.
Depending on the age of the duck it may be fork tender at this point. Taste and adjust the salt to your liking and once you’re happy with the consistency of the gravy and tenderness of the meat, add the chopped parsley and scallions and stir well. Turn off the stove, cover the pot and allow it to sit for about 5 minutes to allow the things to come together before serving. Optionally, you may use culantro (shado beni) or cilantro instead.
During the cooking process you could have added a stick of cinnamon and/or a couple bay leaves. At the end you may also add a teaspoon of ground roasted geera (cumin) for that extra POP of flavor. I did use 2 green scotch bonnet peppers when I seasoned the duck, however you may add less or more, depending how spicy you want the finished curry duck to be.
After adding the water it took about 70 minutes for my duck to be tender!
You just learned how to make delicious curry duck at home.
[ad_2]
Source link
