Guyanese Duck Curry
This is a delicious dish for that Sunday dinner
- 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 (wiri wiri or scotch bonnet) – sliced
- 1/2 teaspoon ground geera (cumin)
- 1/2 cup cilantro
- 2-3 tablespoon curry powder (depends how strong you like your curry)
- 3 tablespoon oil
- 1/4 onion (sliced thin)
- 1/4 cup water
- 1/2 teaspoon amchar masala
- 3/4 tablespoon salt
- 1 tablespoon green seasoning mix
- 4 cloves garlic – crushed
- 4 Tbsp Caribbean Hot Sauce (more to taste)
- dash black pepper
- 2 cups water
- Season the meat with everything in the ingredients list mentioned above, except the 2 cups of water. For best results marinate this overnight in the fridge.
- In a heavy pot heat the oil on high heat. Then add curry powder to a small bowl and add a 1/4 cup of water to make a runny paste. Add the 1/4 sliced onion to hot oil and stir followed by the curry paste mixture. 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. 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. Bring to a boil, turn down the heat to med. low and simmer, cover and allow to cook for about 35 minutes.
- After the 35 minutes has passed, turn up the heat again. 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.. Turn down to med. low simmer and cover. Allow this to cook for another 35 minutes until the meat is tender. The sauce should be thick by now as well.
Caribbean Hot Sauce http://caribbeanhotsauce.com/