Curry Duck with Caribbean Flavors

Ingredients

• 2.2 lbs (1 kg) duck, cut into pieces 2.2 lbs (1 kg) duck, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 2 cups (470 ml) chicken or vegetable broth 2 cups (470 ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and cook until they are soft and translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the curry powder, turmeric powder, cumin powder, coriander powder, paprika, and chili powder. Mix well.
4. 4.
   Add the spice mixture to the pot and stir to coat the onions, garlic, and ginger.
5. 5.
   Add the duck pieces to the pot and cook until they are browned on all sides.
6. 6.
   Stir in the diced tomatoes and cook for a few minutes until they start to soften.
7. 7.
   Pour in the coconut milk and chicken or vegetable broth. Season with salt to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the duck is tender and the flavors have melded together.
9. 9.
   Serve the Curry Duck hot, garnished with fresh cilantro. Enjoy with basmati rice or roti.

Treat your ingredients with care...

• Duck — Ensure the duck is thoroughly cleaned and trimmed of excess fat before cooking.
• Curry powder — Use a high-quality curry powder for the best flavor.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a chopped scotch bonnet pepper.
• Marinating the duck in the spice mixture overnight will intensify the flavors.
• If you prefer a thicker curry sauce, simmer the dish uncovered for the last 30 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors develop even further.

Serving advice

Serve the Curry Duck with steamed basmati rice or warm roti bread. Accompany it with a side of tangy mango chutney or a refreshing cucumber and tomato salad.

Presentation advice

Garnish the Curry Duck with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the rich curry sauce to pool around the tender duck pieces.