- Chef Jeremy Lovell
How To Make Trini Curry Duck
Our friends at Khan’s Poultry & Meats sent us some of their popular curry-seasoned duck, so, it was only fitting that we head in de yard to bubble ah pot!
Yield: Serves 8 to 10 Persons
Cook Time: Approximately 1 hour
Seasoning of Duck – 30 minutes
Marinating Time – 4hrs or overnight
Duck – 6 lbs. (cleaned and cut up into 2-inch pieces)
Washing of Duck:
Lime juice – 4 tbsp
Water – 6 cups
Pimento peppers - 3 tbsp (finely chopped)
Garlic - 3 tbsp (finely chopped)
Chadon Beni - 3 tbsp (finely chopped)
Onion - 3 tbsp (finely chopped)
Whole Hot pepper – 1
Mustard oil - 2 tbsp (substitute – vegetable oil)
Fine Thyme - 2 tbsp (finely chopped)
Curry powder - 3 tbsp
Ground geera/ground cumin - 2 tbsp
Chive - 3 tbsp
Black pepper - 1 tbsp
Salt – to taste
Bay leaf - 1
Ingredients to Chunkay/Sauté:
Mustard oil - 3 tbsp (substitute – vegetables oil)
Garlic cloves – 4 whole cloves
Onion chopped - 3 tbsp
Pimento peppers -3 tbsp (finely chopped)
Curry powder - 4 tbsp
Water- 3 tbsp + 1 ½ cups
Washing of Duck:
Using a large bowl; add duck, lime juice and water.
Let soak for 15 minutes, then rinse thoroughly in bowl under running water.
After thoroughly rinsing strain out all water.
Seasoning of Duck:
Add all ingredients listed in the seasoning mix to washed duck and mix for 5 minutes.
Allow duck to marinate over night or for at least 4 hours.
Using a medium sized bowl, add all ingredients listed under Chunkay except oil and mix.
Place heavy metal pot or skillet on stove.
Add oil for Chunkay and allow to heat up.
When pot and oil is very hot add Chunkay ingredients and stir.
Allow to cook for 5 minutes.
Cooking of Duck:
Add seasoned duck to chunkayed/sautéed ingredients, stir thoroughly and cover.
Let duck cook for 30 minutes then check for liquid levels, allow duck to spring its own liquid before adding water.
If water is needed add 1 ½ cup.
Cook for a further 30 minutes then check for tenderness of duck or if meat is starting to fall off bone easily.
You can add additional water if so desired at this point.
If duck is not to your tenderness after 1 hour allow to cook until duck is to your preference. Keep liquid level at half the amount of duck while cooking.
The process of sautéing by added ingredients such as garlic, onions, pimento and other spices to very hot oil to enhance their flavors.