Bubble A Pot Of Spicy Curry Stewed Duck For Your Next Christmas Lime
If you’re a Trini you either curry or stew any meat or vegetable you can get your hands on. This Christmas, combine the burnt sweetness of a stew with the spice of curry for an amazing curry-stew. Even better? It’s Christmas so why not get luxurious and curry-stew the best meat out there! Make a large pot for your next Christmas lime.
CURRY-STEWED DUCK
Yields: 8 Servings
Total Time: 2 hrs
INGREDIENTS
- 1 5-pound duck, washed and cut
- 2 tablespoons CHATAK curry powder
- 2 tablespoons oil
- 1 tablespoon granulated sugar
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 hot pepper, chopped
- 10 curry or carapoulay leaves
- 4 cups coconut milk
- For the seasoning:
- 10 chandon beni leaves, chopped finely
- 4 cloves garlic, minced
- 1 bunch chives, finely chopped
- 1 small onion, finely chopped
- 1 teaspoon black pepper
- 1 teaspoon salt
DIRECTIONS
- Add seasoning ingredients and duck to a large bowl. Mix thoroughly and let marinate for 1 to 3 hours.
- Heat a large pot on medium-high heat. Add oil and allow to heat then, add sugar. When the sugar becomes golden-brown, add garlic, onion, pepper and curry leaves and allow to cook until brown.
- Add curry and immediately after, add 3 tablespoons water. Allow curry to cook until water evaporates and a paste is formed.
- Add duck to pot. Mix until all of the duck pieces are full coated with the curry-seasoning paste.
- The meat will spring water. Cook until all of the water evaporates.
- Then, add coconut milk and let boil.
- After liquid has mostly evaporated, about 30 minutes, turn off your stove. The duck should have enough sauce for you to spoon over rice or eat with roti.
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