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.
Oven-Braised Caribbean Curry Duck
Description
This recipe offers a convenient twist on the traditional Caribbean curry duck by utilizing oven or slow cooker methods, making it accessible for home cooks seeking authentic flavors without the need for outdoor cooking.
-
Place the cut duck pieces into a large bowl, add flour, and mix well. Add cool water and wash each piece individually. Rinse and drain in a colander to remove excess water and blood.
-
In the same bowl, add salt, black pepper, roasted geera, 1 tablespoon curry powder, scotch bonnet pepper, half of the chopped shado beni, scallions, green seasoning, and ginger (if using). Mix well to coat the duck pieces. Cover and refrigerate for at least 4 hours or overnight.
-
Heat vegetable oil in a deep pot over medium-high heat. Add diced onion and crushed garlic, then reduce heat to low and cook gently for 3–5 minutes, ensuring the garlic doesn’t burn. Add 3 tablespoons of curry powder and stir well, cooking for another 4–5 minutes to toast the spices.
-
Increase heat to high and add the marinated duck pieces to the pot in batches, stirring to coat with the curry base. Continue adding all the duck, stirring every 4–5 minutes. Cook uncovered for about 15 minutes.
-
Preheat oven to 375°F (190°C). Transfer the contents of the pot to an oven-proof baking dish, add bird’s eye peppers (if using), and cover tightly with aluminum foil. Place on the middle rack of the oven and bake for 1 hour.
-
After 1 hour, remove the dish from the oven, carefully uncover, and stir the duck. Reseal with foil and return to the oven for another hour.
-
After 2 hours total baking time, check the duck for tenderness. If it’s not as tender as desired, continue baking for an additional 30–45 minutes. Once done, remove from oven, adjust salt to taste, and garnish with the remaining chopped shado beni.
