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Trinidadian · Caribbean

Trinidad curry duck

Non-vegetarian

Duck marinated in green seasoning and slowly cooked with toasted curry and geera until tender and richly sauced — a Trinidad favourite for 'river limes' and weekend cook-ups.

Trinidad curry duck is a Trinidadian curry from Trinidad and Tobago, ready in about 2 hours 10 minutes and made with duck (pieces) and curry powder. It serves 5 and is rated intermediate to cook.

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Prep
25 min
Cook
1 h 45 min
Total
2 h 10 min
Serves
5
Level
Intermediate
Calories
357

Plus at least 2 hours marinating.

Ingredients

5 servings

Green seasoning

Equipment

Method

  1. Step 1

    Rinse the duck pieces (opens in a new tab) with the lime juice (opens in a new tab) and water, then drain.

    • 5 min

    Food safety: Wash hands, sink and boards thoroughly after handling raw poultry.

  2. Step 2

    Blend the green seasoning ingredients, rub over the duck (opens in a new tab) with the salt and marinate in the fridge for at least 2 hours.

  3. Step 3

    Mix the curry powder (opens in a new tab), geera and masala with a little water to a paste. Heat the oil in a heavy pot and fry the paste until it darkens and the oil separates.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Add the duck (opens in a new tab) and stir until well coated and starting to brown — it will release lots of fat; spoon some off.

    • 12 min
    • medium-high heat

  5. Step 5

    Add the pepper and water, cover and simmer until the duck (opens in a new tab) is very tender.

    • 75 min
    • low heat

  6. Step 6

    Uncover and cook down until the sauce is thick, skimming excess fat.

    • 12 min
    • medium heat

    Food safety: Duck must be cooked through and piping hot (at least 74 °C).

About this dish

Origin
Trinidad and Tobago · Well documentedMore food from Trinidad and Tobago
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Marinated / cured, Braised, Slow-cooked
Taste
rich, aromatic / warmly spiced, spicy (chilli heat), herby
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Festive & celebration · One-pot · Make-ahead
Cook more with
Duck (pieces) · Curry powder · Lime juice · Culantro (chadon beni) · Spring onion · Thyme (fresh)
Techniques
Simmering · Braising · Bhunao · Marinating · Curing

Allergens

  • May contain: Mustardfrom curry powder
  • May contain: Celeryfrom curry powder

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

357 kcal per serving

Estimated

1 serving ≈ 412 g · recipe makes 5

Where the energy comes from

  • Protein 43%
  • Carbohydrate 11%
  • Fat 46%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy357 kcal87 kcal
Protein38.2 g9.3 g
Carbohydrate10 g2.4 g
Net carbohydrate7 g1.7 g
Sugars1.6 g0.4 g
Added sugars0 g0 g
Fibre3 g0.7 g
Fat18.1 g4.4 g
Saturated fat5.1 g1.2 g
Trans fat——
Cholesterol154 mg37 mg
Sodium1092 mg265 mg
Salt equivalent2.7 g0.7 g
Vitamins & minerals per serving
Potassium
716 mg
Calcium
91 mg
Iron
6.4 mg
Magnesium
61 mg
Vitamin A (RAE)
68 µg
Vitamin C
23 mg
Vitamin D
0.2 µg
Vitamin B12
0.8 µg
Folate (DFE)
66 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: garam masala.
  • Culantro (chadon beni): Coriander leaves used as a stand-in for this similar, stronger-flavoured leafy herb.
  • Scotch bonnet pepper: Raw red hot chilli pepper used as a stand-in; scotch bonnets are a fleshy Capsicum chinense chilli of similar composition.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cook the curry down until the oil rises clear — Trinidadians call this letting it 'catch' the flavour.

Common mistakes

  • Leaving all the duck fat in — skim it, or the sauce is greasy.

Serve with

  • Serve with rice, dhalpuri roti or sada roti.

Storage

  • Keeps 3 days refrigerated.

Reheating

  • Reheat until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 5

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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