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By Felicia J. Persaud

News Americas, FORT LAUDERDALE, FL, Fri. Feb. 23, 2018: In Guyana and Trinidad and its Diasporas, duck curry or curry duck, done ‘bunjal’ or wet, is an exotic meal. The meat used is the ‘Drake’ or male of the species because it has less fat.  Here is my recipe for duck curry or curry duck from my upcoming book, ‘Caribbean Curries,’ set to be released on Kindle this June.


4-6 lbs duck (drake, roasted and cut up into stewing pieces at the poultry/Halal store)

3 tbsp curry powder

1 tbsp ground cumin

1 tsp garam masala

1 tsp geera

1 tsp turmeric

1 tsp Corinader/Chinese Cilantro chopped finely

1 medium onion, finely chopped

1 whole garlic, peeled and chopped

1 tsp freshly grated ginger

1 tbsp of vinegar

1 tbsp of white rum

Juice from one lime

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

2 sprigs fresh thyme

2 tbsp olive oil or other oil of your choosing

1⁄3 cup water

2 tsp salt

2 medium potatoes peeled and quartered.


Place duck pieces into a bowl and add a tsp of salt, juice from lime and vinegar. Let sit for a minute.

Add water and wash duck pieces thoroughly then add in tsp of white rum and set aside.

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

Heat 1 tbsp of oil in Dutch Pot, Saucepan or Kaharee.

Add seasoned meat and let water runoff.

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

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

Take duck out of pot as bottom starts to brown.

Add second tbsp of oil.

Once hot, add the curry/season mixture.

Add duck and potatoes back into pot and coat with the curry mixture.

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

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

Sprinkle with chopped coriander 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. which owns the brands: NewsAmericasNow, CaribPRWire and InvestCaribbeanNow.  She was born in the Caribbean and is set to release a book of recipes on Caribbean Curries this June.







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