Spicy and Flavorful Curry Duck Recipe – A Must-Try for Curry Lovers!

May 27, 2025February 19, 2024Leave a Comment

As a lil fella growing up on the islands, Curry Duck was never my thing. It’s funny how in my adult years, every couple months I get a serious craving for it. There’s something so comforting about a plate of rice, dhal and spicy curry duck, with a side of mango kuchela or pepper choka. It’s why I included this recipe in my #ComfortFood series on YouTube.

You’ll Need…

8-10 lbs duck (trimmed and washed)
2 limes (juice)
3/4 tablespoon salt
1 teaspoon black pepper
1 tablespoon gound masla
1 large tomato (diced)
2 heaping tablespoons Caribbean Green Seasoning
1 tablespoon grated ginger
2 scotch bonnet peppers (sliced)
1-2 tablespoon olive oil
2 medium onion (sliced)
12-14 cloves garlic
1/2 tablespoon cumin seeds (geera)
3 tablespoon curry powder
8 cups water
1 tablespoon anchar masala
3 scallion (fine chopped)
3 tablespoon chopped parsley

Notes! May I recommend that you follow along with the video below as much more about the recipe is explained there. Should you be doing this gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may have ‘fillers’.

This is one of those instances where I highly recommend that you season and marinate the meat before cooking. Best case scenario, overnight. However, if you’re pressed for time, at least 2 hours.

Get your butcher to cut the duck into small pieces as your cleaver or large knife will shatter the bones and you’ll have fragments to deal with. Some Caribbean butchers will even skin (remove the skin) the duck for you for a small charge. In my case I removed most of the skin and fat that I could (explained in the video) and washed the meat with the juice of the limes and cool water. After-which it was drained and ready for seasoning.

Season with the salt, black pepper, ground masala, curry powder, Caribbean Green Seasoning, tomato and grated ginger. Mix well, cover with plastic wrap and place the fridge to marinate.

Take it out of the fridge at least 30 minutes before you’re ready to begin cooking.

Heat the oil in a large/heavy pot on medium heat and add the onion, garlic and cumin (geera) seeds. Stir and cook on a med/low flame for 3-4 minutes.

Then add the curry powder and stir well. Turn the heat down to low and cook for 4-5 minutes to bloom the spices which make up the curry powder.

It’s now time to turn the heat up to med/high and add the seasoned duck to the pot. The goal is to coat the pieces of meat with that lovely curry base we created.

You will notice that it will sprout a lot of natural juices, that’s what we want. As it comes to a boil, reduce the heat to med/low and place the lid on slightly ajar. Cook for 20 minutes, stirring every 4-5 minutes.

At this point, remove the lid off the pot and turn the heat up to medium high to completely burn off that liquid. This will infuse the pieces of duck with that deep curry flavor. The goal as explained in the video is to see the oil we started with at the bottom of the pot.

Then you’ll add the water to the same bowl you marinated the duck in and swish it around to pick up any remaining marinade. This water is then added to the pot to slowly cook the duck until fork tender.

Add the anchar masala and stir. (use ground roasted cumin if you cannot source the anchar masala)

Bring it to a boil, then reduce to between a rolling boil and simmer and cook with the lid on slightly ajar for about 1 hour to 1 hour and 15 minutes. Stir occasionally and add more water if required. I explain why I don’t use ‘stock’ instead of water in the video. Adding coconut milk will change the flavor, but you may certainly add some if you wish.

Depending on the age of the duck it may be fork tender at this point. Taste and adjust the salt to your liking and once you’re happy with the consistency of the gravy and tenderness of the meat, add the chopped parsley and scallions and stir well. Turn off the stove, cover the pot and allow it to sit for about 5 minutes to allow the things to come together before serving. Optionally, you may use culantro (shado beni) or cilantro instead.

During the cooking process you could have added a stick of cinnamon and/or a couple bay leaves. At the end you may also add a teaspoon of ground roasted geera (cumin) for that extra POP of flavor. I did use 2 green scotch bonnet peppers when I seasoned the duck, however you may add less or more, depending how spicy you want the finished curry duck to be.

After adding the water it took about 70 minutes for my duck to be tender!

You just learned how to make delicious curry duck at home.

Meat & Poultry

Curry Duck With Pigeon Peas.

May 27, 2025August 20, 2022Leave a Comment

While I’ve shared several Curry Duck Recipes with you over the years, only after receiving a request via Instagram for Curry Duck With Pigeon Peas, did I realize that had not already shared this classic Caribbean curry recipe. And while using freshly harvested Pigeon Peas would make for an even better tasting dish, the frozen version still gives you an EXCELLENT result.

You’ll Need…

6-7 lbs duck (prepared)
3/4 tablespoon salt
1 teaspoon black pepper
3 tablespoon Caribbean Green Seasoning (divided)
1 tablespoon ground masala
2-3 tablespoon Olive oil
1 tomato (diced)
2 scotch bonnet peppers (sliced)
1 medium Onion (sliced)
8 cloves Garlic (smashed)
Cumin (geera) seeds
2 1/2 – 3 tablespoon Curry Powder
5-8 dried curry leaves
1 tablespoon dehydrated Chadon beni (optional)
1 tablespoon Anchar Masala
3 tablespoon chopped cilantro
5-8 Wiri Wiri peppers (optional)
2 3/4 cups water (divided- adjust)
2-3 cups frozen pigeon peas + water to boil

Important! This version is very spicy, but you can adjust the amount of Scotch Bonnet and Wiri Wiri you use, to your own preference.

Pre boil the pigeon peas in water for 30 mins, drain and repeat for another 30 minutes. This step will help to tenderize the peas, but more importantly, it will remove that sort of bitter taste you can get if you don’t do this step. Drain and set aside after.

Season the clean duck (remove skin and fat, wash with lemon juice and cool water – drain). Yea, I removed most of the skin as the additional fat in really not good for us. Tip… get your butcher to cut the duck for you, using his band-saw. Duck bones are very brittle and will shatter with a conventional chefs knife or cleaver. Watch the video below for more tips, including why you flame the duck’s skin during the butchering process.

In a large bowl with the clean (cut) duck, add the salt, black pepper, 2 tablespoon of the Caribbean Green seasoning, ground Masala, Scotch Bonnet (use as much as you can handle, I like my curry duck SPICY) and tomato. Mix well and try your BEST to allow it to marinate in the fridge overnight.. or at least 2 hours. The tomato’s acidity will help to balance off overall flavor of the curry, plus help us with a thicker gravy at the end.

In a large pot (iron works best) heat the oil (of your choice) on a medium flame, add the onion and garlic, turn the heat down to low and cook for 2-3 minutes.

Now add the cumin seeds and stir well. We’re trying our best to not burn anything. A minute later add the remaining tablespoon of Caribbean Green Seasoning. Stir.

One minute later add the curry powder of your choice (I used my blend) and cook gently for 3-5 minutes. Watch the video below for more tips.

Now turn the heat up to high, stir and add 3/4 cup of water. This step cooks off the rawness of the curry, giving you a much more rounded finished curry at the end. As it comes to a boil, reduce to medium (heat) and add the curry leaves and chadon beni.

The goal is to cook this until the water burns off and you start seeing the oil we stared with, add the Anchar Masala and stir well.

You’re looking for a thick slurry (see my tip in the video)! With the heat still on high, add the seasoned duck to the pot and stir well to coat the duck with this lovely curry base.

Put the lid on and bring to a boil. It will take a couple minutes.. reduce to a medium/low heat and cook. After ten minutes (stir a few times) crank up the heat to high and burn off all that liquid.

Once you can see the oil on the bottom of the pot we started with (and all the liquid is gone), add the pre-cooked pigeon peas and stir well. Now add 2 cups of water and bring back to a boil, then reduce to a simmer to cook the duck until it’s tender. Lid on , slightly ajar.

Do stir ever so often and pay attention to the liquid (add more water if you find it’s too dry).

1 hour later and the duck (depending on the age of it when it was butchered) should be tender. Now it’s time to personalize things, taste and adjust the salt, cook the gravy to the consistency you like (keep in mind it will thicken as it cools) and make sure the tenderness is to your liking. I like fall-off-the bone, some people do like a little chew.

Turn off the stove, top with the cilantro and wiri wiri peppers and ENJOY!

Served with hot steamed rice or with off the tawa Buss-Up-Shut Roti! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Oven-Braised Caribbean Curry Duck

May 27, 2025December 19, 2016Leave a Comment

Here’s one of those classic Caribbean curry dishes done a little differently, to free up your time in the kitchen. Curry Duck is a hit on the islands, especially in Trinidad and Tobago, where a significant portion of the population has East Indian heritage, as well as in Guyana.

This oven-braised Caribbean curry duck brings the bold flavors of Trinidad and Tobago into your kitchen; no outdoor fires needed. Using Muscovy duck for its lean richness, this version is perfect for home cooks seeking a slow-cooked, deeply spiced curry dish that can be prepared in the oven or slow cooker. Caribbean curry duck, reimagined for the modern kitchen.

Ingredient Guide

Muscovy duck: A lean and richly flavored duck perfect for slow-cooked dishes. Ask your butcher to cut it into serving-size pieces. Store refrigerated for up to 2 days or freeze if storing longer.

Flour: Used to wash the duck and remove residual blood and gamey flavors. Rinse thoroughly after scrubbing.

Salt: Enhances overall flavor and helps penetrate the duck meat during marination. Use kosher or sea salt for better texture control.

Black Pepper: Adds a subtle heat and earthiness. Freshly ground pepper gives the best flavor.

Roasted Geera (Cumin): Deep, earthy flavor that defines Caribbean curries. Toast before use for a more intense aroma. Store airtight in a cool place.

Curry Powder: Essential to the dish’s base flavor. Choose a Caribbean-style blend like Madras for authenticity. Store away from heat and light to retain potency.

Scotch Bonnet Pepper: Brings fruity heat that’s iconic in Caribbean dishes. Handle with gloves and adjust quantity to suit heat tolerance.

Vegetable Oil: Neutral oil used to bloom the spices and brown the duck. Can substitute with canola or sunflower oil.

Bird’s Eye Peppers: Extra-hot chilies used for an added punch. Use sparingly if desired. Can be omitted for a milder dish.

Shado Beni: Earthy herb similar to cilantro but stronger. Key to green seasoning and finishing. Freeze in small portions for longer storage.

Scallion: Mild onion flavor and brightness. Use both white and green parts. Slice thin for best integration.

Caribbean Green Seasoning: A herb blend marinade made from shado beni, thyme, garlic, and scallions. Pre-made versions work, or make your own and store them in the fridge or freezer.

Onion: Diced and sautéed to build a savory flavor base. White or yellow onions work equally well.

Garlic Cloves: Crushed to release rich aroma and flavor. Store in a cool, dry place or preserve in oil (refrigerate and use quickly).

Ginger (optional): Adds fresh, spicy warmth. Slice thick for easy removal before serving. Freeze extras for convenience.

Shopping Made Easy

Duck: Visit Caribbean or specialty butcher shops—ask for Muscovy, cut in pieces.

Shado Beni: Look at Latin or Caribbean grocers; substitute with cilantro if needed.

Curry Powder: Use Caribbean-style curry. Madras blends are ideal.

Hot Peppers: Scotch bonnet is authentic; habanero is a close match.

Green Seasoning: Make your own or buy pre-made at Caribbean stores.

What type of duck is best for curry?

Muscovy duck is the best choice for its lean meat and ability to soak up bold Caribbean spices. Other duck varieties can work, but may alter texture and flavor.

Can I make curry duck in a slow cooker or oven?

Yes! This version is specially adapted for the oven or slow cooker, making it easier for home cooks to recreate traditional flavors with modern appliances.

How spicy is Caribbean curry duck?

It can be quite spicy due to scotch bonnet and bird’s eye peppers, but you can reduce heat by removing seeds or omitting the peppers entirely.

What can I substitute for shado beni?

If you can’t find shado beni, cilantro is a solid substitute. It has a similar flavor profile and works well in green seasoning.

What is Caribbean Green Seasoning made of?

A flavorful blend of shado beni or cilantro, thyme, parsley, scallions, garlic, and hot pepper and it’s used to marinate meats and build flavor into Caribbean dishes.

Meat & Poultry

The Ultimate Island Curry Duck.

May 27, 2025May 19, 201038 Comments

trinidad curry duck recipe 11 Yup! there’s a new addition to the “ultimate” family [ Ultimate Curry Chicken | Ultimate Stew Chicken | Ultimate Curry Goat ]. But I must take a moment to say special thanks for all the wonderful emails, Facebook messages and comments I received yesterday, for my birthday (real love shown). Curry duck wasn’t something we had too often at home when we were growing up on the islands. However I do remember whenever my mom’s aunt would make this with dhalpourie and curry potatoes she would always call me to come over to enjoy a plate. Well she didn’t really call me (no phones back in those days), but she would yell out her kitchen window for me to come over. Golden days!

* Please bear in mind that everyone prepares this a bit different depending on where on the islands you go, so your recipe may be a bit different. However, you’ll be very pleased with the results you get from the recipe below.

You’ll need…

6-7 lbs of Duck (trimmed and cut into 1-2 inch pieces)
1 lime or lemon
1 medium tomato – sliced
1 onion – sliced
1 hot pepper (habanero or scotch bonnet) – sliced
1/2 teaspoon ground geera (cumin)
1/2 teaspoon amchar masala
3/4 tablespoon salt
1 tablespoon green seasoning mix
4 cloves garlic – crushed
dash black pepper
4 shado beni leaves
2 cups water

* 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.

2-3 tablespoon curry powder (depends how strong you like your curry)
3 tablespoon oil
1/4 onion (sliced thin)
1/4 cup water

For this recipe you need (if you live outside the islands) to source a Caribbean style duck and those are readily available at most Caribbean specialty stores in north America and the UK. In the past I used the normal ducks you find in the frozen section at the major grocery stores here in North America, but I find that though they taste great, it’s really not the same. Additionally, when I go to the Caribbean markets, I ask them if they can cut the duck into pieces for me. Since the duck bones can be very hard and brittle. If you try cutting it up at home you risk 2 things. 1. You can do some serious damage to your knife and 2. you may find that you won’t get a clean cut and you be left with jagged bones and bone fragments that can cause some problems when eating. They (the Caribbean markets) usually have a band saw they use, that cuts evenly and clean through. They also roast the outside of the duck (place briefly over an open flame) to remove any tiny feathers the plucking process didn’t remove (some claim that this process also adds a certain flavour to the dish).

Now that we have our duck cut into 1-2 inch pieces, place in a large bowl and squeeze the lime or lemon over it. Then pour some water (not mentioned in the ingredients list) and wash the meat. This is where I usually remove all the fat and skin that I can (some people love the skin, but that’s just not my thing). Rinse with clean water and drain. Then season the meat with everything in the ingredients list mentioned above, except the 2 cups of water (not the “for cooking the curry”). For best results I see my mom marinate this overnight in the fridge, however if you’re in a rush 1-2 hours should suffice

trinidad curry duck

Since this is such a rich curry dish I prefer to cook this outdoors on the side burner of my BBQ. In a heavy pot (one with a lid) heat the oil on high heat. Then add the curry powder to a small bowl and add the 1/4 cup of water to make a runny paste. The oil should be smoking by now so go ahead and add the 1/4 sliced onion and stir. Followed by the curry mixture we just made. Turn down the heat and allow this to cook for about 5 minutes or so, or until it comes to a thick paste and starts sticking to the bottom of the pot.

trinidad curry duck recipe

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Turn the heat back up to a medium/high and start adding the seasoned duck to the pot. Be sure to stir around so everything gets incorporated with the curry. Then bring to a boil, turn back down the heat to a gentle simmer, cover and allow to cook for about 35 minutes. it will spring up it’s own natural juices.

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After about 35 minutes, it’s time to burn off all the liquid that formed, so turn up the heat. Pay close attention and stir often to avoid burning/sticking. When all the liquid is gone, add the 2 cups of water and bring back up to a boil.. then turn back down to a gentle simmer and cover. Allow this to cook for another 35 minutes or so or until the meat is tender. The sauce should be thick by now as well. If you find that it’s runny, turn up the heat (providing it’s tender) and get it to the right thickness you want. Also check for salt at this point, as you will have a different tolerance for salt than I do.

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Here’s the finished dish with “buss up shut” roti and curry potatoes. Be sure to leave me your comments below and do let me know if you’d like the recipe for the buss up shut and/or curry potato (BTW it’s also posted on the site)

trinidad curry duck recipe 12

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guyanese duck curry

Spicy and Flavorful Curry Duck Recipe – A Must-Try for Curry Lovers!

Curry Duck With Pigeon Peas.

Oven-Braised Caribbean Curry Duck

Ingredient Guide

Shopping Made Easy

What type of duck is best for curry?

Can I make curry duck in a slow cooker or oven?

How spicy is Caribbean curry duck?

What can I substitute for shado beni?

What is Caribbean Green Seasoning made of?

Oven-Braised Caribbean Curry Duck

Description

Ingredients

Instructions

The Ultimate Island Curry Duck.

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