RECIPE: Curry-Stewed Duck

Curry-Stewed Duck
If you’re a Trini you either curry or stew any meat or vegetable you can get your hands on. This Christmas, combine the burnt sweetness of a stew with the spice of curry for an amazing curry-stew. Even better? It’s Christmas so why not get luxurious and curry-stew the best meat out there! Make a large pot for your next Christmas lime.
1 5-pound duck, washed and cut
2 tablespoons Chatak curry powder
2 tablespoons oil
1 tablespoon granulated sugar
4 cloves garlic, minced
1 onion, chopped
1 hot pepper, chopped
10 curry or carapoulay leaves
4 cups coconut milk
For seasoning
10 chandon beni leaves, chopped finely
4 cloves garlic, minced
1 bunch chives, finely chopped
1 small onion, finely chopped
1 teaspoon black pepper
1 teaspoon salt

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  1. Add seasoning ingredients and duck to a large bowl. Mix thoroughly and let marinate for 1 to 3 hours.
  2. Heat a large pot on medium-high heat. Add oil and allow to heat then, add sugar. When the sugar becomes golden-brown, add garlic, onion, pepper and curry leaves and allow to cook until brown.
  3. Add curry and immediately after, add 3 tablespoons water. Allow curry to cook until water evaporates and a paste is formed.
  4. Add duck to pot. Mix until all of the duck pieces are full coated with the curry-seasoning paste.
  5. The meat will spring water. Cook until all of the water evaporates.
  6. Then, add coconut milk and let boil.  
  7. After liquid has mostly evaporated, about 30 minutes, turn off your stove. The duck should have enough sauce for you to spoon over rice or eat with roti.
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