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.
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.
It adds authentic Trinidadian flavor. If unavailable, use roasted cumin or garam masala as a substitute.
Moderate to hot, depending on the amount of pepper used. Remove seeds or use less pepper to control heat.
Yes. Curry duck improves with time and is perfect for preparing the day before.
With dhalpourie, paratha roti, or over rice. It’s also great with curry potatoes and side salads.
Tender duck simmered in a rich Caribbean curry with garlic, shado beni, and bold spices.
Wash duck pieces with lime juice and water, trimming off excess fat and skin. Drain well.
Season duck with tomato, onion, hot pepper, geera, amchar masala, salt, green seasoning, garlic, black pepper, and shado beni. Marinate 1–2 hours or overnight.
In a heavy pot over high heat, warm oil. Mix curry powder with ¼ cup water into a paste. Add sliced onion and curry paste to hot oil. Cook on medium for 5 minutes until fragrant and thick.
Add seasoned duck and stir to coat with curry base. Cover and simmer 35 minutes until juices are released.
Remove lid and increase heat to reduce liquid, stirring to prevent sticking.
Add 2 cups water, bring to gentle boil, cover, and simmer another 35 minutes until duck is tender and sauce has thickened. Adjust salt if needed.
Serve hot with dhalpourie, roti, rice, or your favorite starch.
* if you’re concerned about the heat form the pepper, don’t add any of the seeds.
* if you can’t get shado beni, use about 6 tablespoons of cilantro (chopped)
For cooking the curry…
* My choice for curry powder has always been the “Raja Jahan Special Madras Curry” which you can easily get at any Caribbean food store if you live outside Trinidad and Tobago or online at Amazon.com.