Ultimate Curry Duck

A bold and savory duck curry steeped in Caribbean flavors

This Trinidad Curry Duck recipe celebrates island cooking with tender duck pieces simmered in a rich, aromatic curry sauce infused with garlic, shado beni, and warm spices. It’s a nostalgic favorite enjoyed at family gatherings and limes, traditionally served outdoors, but perfectly adaptable to home kitchens.

The inclusion of amchar masala and ground ginger gives the curry an earthy punch that’s uniquely Caribbean, ideal with dhal puri roti or steaming rice. With its rich, saucy base and the deep flavor of well-seasoned duck, this recipe is a staple of Trini-style curry dishes and loved across the islands.

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Ingredient Guide

• Duck : Use Caribbean-style duck for authentic texture and deep flavor; trimmed for tenderness and minimal fat.
• Lime or Lemon: Cleans the duck and tones down gaminess; a traditional Caribbean meat prep step.
• Tomato and Onion: Provide aromatic sweetness and body to the curry base.
• Hot Pepper: Scotch bonnet or habanero adds spicy Caribbean heat; adjust to preference.
• Ground Geera (Cumin): Essential for earthy warmth; used widely in Trinidadian curries.
• Amchar Masala: A signature Trinidad spice blend that adds tang and depth.
• Salt, Garlic, Black Pepper: Standard seasonings to round out the flavor profile.
• Green Seasoning: The heart of Caribbean cooking, adding herbal punch and flavor.
• Shado Beni Leaves: A cousin of cilantro with intense, fresh flavor; use cilantro if unavailable.
• Curry Powder: Choose Madras-style or Caribbean blends for heat and color.
• Oil: Needed for blooming the curry paste and frying aromatics.
• Water: Added in stages to create and control the thickness of the sauce.

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Shopping Made Easy

• Most Caribbean groceries sell cut and cleaned duck specifically for curry.
• Shado beni can be found at Latin markets under the name culantro.
• Use any Madras-style curry powder; check for fresh stock to preserve potency.
• If you can’t find amchar masala, roasted cumin offers a close alternative.

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Cooking Notes from the Kitchen

• Cutting the duck at a butcher ensures clean pieces with minimal bone splintering.
• Cooking curry paste until dry builds color and removes bitterness.
• Taste for salt only after reducing the sauce to its final consistency.
• Duck curry pairs beautifully with roti but also shines with white rice or provisions.

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What duck should I use?

Caribbean-style or Muscovy duck is ideal for flavor and texture. If unavailable, use whole duck from the supermarket and have your butcher cut it.

Is amchar masala necessary?

It adds authentic Trinidadian flavor. If unavailable, use roasted cumin or garam masala as a substitute.

How spicy is it?

Moderate to hot, depending on the amount of pepper used. Remove seeds or use less pepper to control heat.

Can I make this ahead?

Yes. Curry duck improves with time and is perfect for preparing the day before.

What’s the best way to serve it?

With dhalpourie, paratha roti, or over rice. It’s also great with curry potatoes and side salads.