Duck Curry

Ingredients:

• 1 whole duck, cut up

• 2 tbsp vinegar

• 1 medium onion, chopped

• 6 cloves garlic, finely chopped

• 1 1/2 tbsp oil

• 1/2 cup coconut milk

• 1/3 to 1/2 cup boiling water

• salt to taste

Dry seasoning rub for duck:

• 1 tsp onion powder

• 1/2 tsp each: garlic powder, toasted ground cumin, ground sage

• 1/4 tsp coriander

Mix for curry paste:

• 2 tbsp curry powder

• 1 tsp each: turmeric, grated ginger, thyme

• 1/2 tsp paprika

• 1/4 tsp each: pepper flakes, all spice, ground cinnamon

• 1/3 cup water

1. Trim all excess fat and skin off duck that has been cut up. Visit this site to see how to cut up the duck. It is the same process as cutting up a chicken. https://www.marthastewart.com/920455/how-cut-chicken

2. Sprinkle 2 tbsp vinegar over duck and allow to sit for 2 minutes. Wash thoroughly and pat dry. Set aside.

3. Combine dry seasoning rub for duck. Rub into the duck pieces. Let sit in refrigerator for 1 hour.

4. Combine seasonings for curry paste. Add water to form a not too thick paste.

5. Heat oil on medium heat in a large, deep skillet with a tight fitting lid.

6. Add onion and cook 3 minutes, stirring occasionally. Add garlic and cook 1 minute.

7. Reduce heat to low, add curry paste, cook for 4-5 minutes, stirring constantly. If paste is too thick, add a tablespoon or two of water.

8. Add duck to pan and stir to combine. Curry paste should coat the meat.

9. Raise heat to medium low and cook duck stirring occasionally for 15 to 20 minutes. Do not cover pan during this process. A small amount of liquid will begin to form in pan.

10. Pour coconut milk and 1/3 cup boiling water over meat. Reduce heat to simmer. Cook, stirring occasionally, for 1 hour 15 minutes. Check meat for doneness. Meat should be tender without becoming too soft. Cook for an additional 5 to 10 minutes if not tender enough. As meat cooks, also ensure that there is adequate amount of liquid. If needed, add a bit more water.

11. Add salt to meat and stir to combine. There should be a fair amount of gravy in the pan as you will serve this over rice. Remove from heat.

12. Serve warm with cooked Basmati rice or rice of your choice.

Serves: 4 to 6.

Notes&Tips:

• Growing up in Guyana, I ate my fair share of curried duck. We reared our own ducks and chickens. The duck hen we had was a very good mother. She was small in size but would hatch every one of her eggs, which usually ranged in the amount of 15 to 20! And on a few occasions, more than 20.

• Curried duck can be eaten over rice or served with dhal puri - an Indian flat bread filled with ground yellow split peas. At least in Guyana, that's how we like to consume curried duck.

• This curry is not spicy. If you'd like a spicier curry, add a chili pepper or two.

• When cooking curry, I do not add the salt until the end. I have found that salt tends to draw more liquid out of the meat, thus leaving the meat dry.

• For a serving of vegetables, add quartered potatoes or whole fingerlings or other small potatoes to the curry about 15 minutes before duck in done cooking.