The ULTIMATE Curry Duck, outside on a wood burning stove. The duck is seasoned and marinated with a classic Caribbean curry marinade, then cooked over an open wood fire for enhanced flavor.
, cut, washed, drained
Green Caribbean Seasoning
Ground Black Pepper
Roasted Cumin Powder
Scotch Bonnet Peppers
, thinly sliced
Fresh Mexican Mint
Season the Duck Meat (8 lb) with Salt (1 Tbsp), Green Caribbean Seasoning (2 Tbsp), Ground Black Pepper (1/4 tsp), Roasted Cumin Powder (1 tsp), Amchar Masala (1 Tbsp), Fresh Oregano (1 sprig), Scotch Bonnet Peppers (2), Tomato (1), Onion (1), Scallions (1 bunch), Fresh Mexican Mint (1), and Fresh Thyme (5 sprigs). Mix thoroughly and let it marinate.
In a large pot over medium heat add Vegetable Oil (3 Tbsp), Onion (1/2), Garlic (8 cloves) and Curry Powder (1/4 cup).
Add half the marinated duck, stir and add the other half. Give it a good stir so as to coat all the duck meat with the curry.
After stirring thoroughly, place the lid, set heat to high and let it cook for 10-15 minutes.
Remove the lid and let it cook another 15 minutes to burn the liquid off.
Stir once more and add Water (4 cups), place lid back on, bring to a boil and let it cook for another 40 minutes.
Finally add Fresh Cilantro (3/4 cup) and another Scotch Bonnet Pepper (1). Stir, serve and enjoy!
Nutrition Per Serving
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