Duck Curry

Duck Curry (Guyana)

Green Seasoning from MAD LOVE by Devan Rajkumar

Rich, aromatic, and deeply spiced, this Guyanese duck curry blends bold curry powder, garam masala, and a vibrant homemade green seasoning. Slow-cooked until tender and infused with layers of flavor, it’s a comforting and authentic taste of Caribbean street-style cuisine, best enjoyed with rice or dhal.

Ingredients:

For the Duck Curry:

• 1 whole duck, chopped into 2 inch chunks with skin and bones included
• 1 yellow onions, chopped
• ¼ cup (60ml) yellow curry powder
• 2 tbsp (29.6ml) garam masala
• 1 tsp (4.9ml) cumin powder
• 1 tbsp (14.8ml) kosher salt
• Neutral oil such as vegetable or canola oil
• Cooked rice for serving
• Dhal for serving (optional)

For the Green Seasoning:

• 2 Wiri Wiri chili peppers
• 1 onion, chopped
• 1/3 cup (80ml) garlic cloves
• 1 cup (240ml) chopped tomato
• 1 (2-inch) piece ginger, chopped
• ½ cup (120ml) chopped celery
• 2-3 scallions, chopped
• ¾ cup (180ml) roughly chopped cilantro
• ¾ cup (180ml) cilantro
• 1 cup (240ml) roughly chopped parsley
• 2 tsp (9.9ml) thyme leaves
• 2 tsp (9.9ml) salt
• 2 tsp (9.9ml) fresh lime juice
• 1 tbsp (14.8ml) oil

Method:

For the Green Seasoning:

Combine all ingredients in a blender and blend to desired consistency.

For the Duck Curry:

Heat a thin layer of oil in a large saucepan over medium heat. Add the chopped onion and cook until it turns translucent, about 2 minutes. Add in half the green seasoning (reserve the rest for another use) and the yellow curry powder, garam masala, and cumin powder. Cook, stirring, until the green seasoning releases its oil, about 10 minutes.

Increase the heat to high add the duck. Cook, stirring, until the duck releases its fat, about 10 minutes.

Add the salt and 4 cups of water to the saucepan. Bring to a boil, then cover and reduce the heat to a simmer. Continue to cook, stirring occasionally, for about 1 and a half hours, or until the duck is fall off the bone tender and the liquid has reduced and thickened. Add more water during cooking if the dish gets too dry to keep cooking down.

Serve the curry along with rice and dhal if desired.