Duck curry has always been one of my favorite Guyanese dishes! It tastes complex and seems like a lot of work, but once you get all of the ingredients, it's super easy to make!
Tip: Get a good-sized duck from your trusted butcher and ask him to skin, clean, and cut up the duck for curry/stew before you buy it. This takes out a lot of the work!
Time: ~2.5 hours
- 1 duck, chopped into smaller pieces for curry (I used a 10.5 lb one for this recipe)
- 7 - 8 tablespoons Chief curry powder for duck/goat curry (you can also get a plain curry powder and add garam masala & geera masala, but this way is easier).
- 2 -3 tablespoons salt
- 2 tablespoons cassareep (from the cassava root) - this is optional
- 1 tablespoon dried thyme
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 medium rustic potatoes, cut into 2-3 inch pieces
- ~5 cups water (enough to cover the meat in the pot) + additional for steaming the meat
- 3 tablespoons vegetable oil
- 1 tablespoon cumin seeds (optional)
- 2 teaspoons hot pepper sauce or diced hot pepper (optional)
- 1 tablespoon dried methi leaves (fenu-greek leaves)
- Use a large pot filled with boiling water to steam out the duck meat before cooking it. Let it boil for about 15 - 20 minutes.
- Strain the meat then put the pot back onto the stove and turn the heat back on.
- Add the vegetable oil, chopped onion, and garlic. Stir and let sit for about 30 seconds - 1 minute. Then add your meat back to the pot.
- Sprinkle the curry powder over the meat, stir to coat evenly.
- Pour the water over the meat so that it just about covers the top layer of meat, add in the dried thyme, methi leaves, and bring this to a boil. You'll want to cover it so that it gets boiling quicker since there's so much meat!
- Stir occasionally so it doesn't burn; add more water if needed. Add the potatoes after 35 minutes.
- After another 20 minutes, taste the curry for salt, then add if needed. You can also add curry powder if you feel the flavor isn't strong enough. At this point you can add the pepper or pepper sauce if you want, and any additional spices if the flavor isn't what you prefer.
- Once the meat is tender, you can leave it uncovered and let the water dry down. This will thicken into a nice sauce for the meat.
- Serve with rice or roti and enjoy!