Caribbean Recipe of the Week

By Félicia J. Persaud

Americas News, FORT LAUDERDALE, FL, Fri February 23, 2018: In Guyana and Trinidad and its diasporas, duck curry or duck curry, made ‘bunjal’ or wet, is an exotic meal. The meat used is that of the ‘Drake’ or male of the species because it is less fatty. Here is my duck curry or duck curry recipe from my next book, “Caribbean Curries”, which will be released on Kindle in June.


4-6 lb duck (drake, roasted and cut into chunks for stew at poultry / halal store)

3 tablespoons of curry powder

1 tablespoon of ground cumin

1 teaspoon of garam massala

1 teaspoon of geera

1 teaspoon of turmeric

1 teaspoon finely chopped cilantro / Chinese cilantro

1 medium onion, finely chopped

1 whole garlic, peeled and chopped

1 teaspoon of freshly grated ginger

1 tablespoon of vinegar

1 tablespoon of white rum

Juice of one lime

1⁄2 finely chopped scotch bonnet pepper (or any hot pepper you prefer)

2 sprigs of fresh thyme

2 tablespoons of olive oil or other oil of your choice

1⁄3 cup of water

2 teaspoons of salt

2 medium potatoes, peeled and cut into quarters.


Place the duck pieces in a bowl and add a teaspoon of salt, lime juice and vinegar. Let sit for a minute.

Add water and wash the duck pieces well then add a teaspoon of white rum and set aside.

Wash again and add the thyme sprigs, ginger, half the chopped onion and half the chopped garlic.

Heat 1 tablespoon of oil in a Dutch pot, saucepan or Kaharee.

Add the seasoned meat and let the water run off.

While the meat is on the stove, add the rest of the onion, garlic and pepper to a chopper or blender and mix.

Add the curry, garam masala, cumin and turmeric to the mixture and mix well.

Take the duck out of the pot when the bottom begins to brown.

Add a second tablespoon of oil.

Once hot, add the curry / season mixture.

Return the duck and potatoes to the pot and coat with the curry mixture.

Lower the heat and let the curry fry in the duck and potatoes.

Add a little water at a time slowly while the duck and curry mixture continues to fry. Then add the rest of the water and leave it under pressure or boil, adding salt to taste and checking until the duck and potatoes are cooked through and the curry sauce has thickened.

Sprinkle with chopped cilantro or Chinese cilantro and serve with white rice, yellow rice, rice and peas, roti or dhal puri.

felicia-j-persaud-hard-beat-altEDITOR’S NOTE: The writer is CMO at Hard Beat Communications, Inc. who owns the brands: NewsAmericasNow, CaribbeanPRWire and InvestCaribbeanNow. She was born in the Caribbean and is expected to publish a Caribbean curry cookbook in June.

Michael M. Tomlin

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