Experience the exotic flavors of Caribbean curried wild duck. Discover a delectable recipe that infuses wild duck with aromatic Caribbean spices and creates a tantalizing curry dish.
August 25, 2010 •
1
min read
Submitted by Kevin Knight of Michigan Center, Michigan
Ingredients
1 good-sized wild duck (cleaned but not skinned; cut into pieces)
2 heaping tbsp. curry powder
1/2 red onion, chopped into pieces and divided into 2 portions
3 large cloves of garlic, chopped and divided into 2 portions
1 tsp. paprika
1 tsp. cayenne powder
1 tsp. dried thyme
1 tbsp. dried basil or 1 sprig fresh basil leaves
1/4 fresh lime or lemon (optional)
3 tbsp. vegetable oil
Salt to taste
1 tsp. black pepper
5-6 medium golden or Idaho potatoes, quartered
Directions
Rinse and dry duck pieces with clean kitchen towel.
In large pot, fry duck in hot oil over low-medium heat (do not use smoking hot oil!), turning regularly until slightly browned, then cover and remove from heat.
Add 1/2 cup water, curry powder, 1 portion chopped onion, 1 portion chopped garlic, thyme, paprika, basil, salt, cayenne powder and black pepper.
Over medium heat, gently sauté duck and spices for about 20-40 minutes, stirring occasionally to avoid sticking.
Remove from heat and add potatoes and enough water to cover both meat and potatoes. Allow to boil on high heat for a few seconds, then immediately turn to low heat and let cook until duck is tender and potatoes are fully cooked. This may take 20-60 minutes, depending on the toughness of the meat.
Remove from heat, add remaining portions of garlic and onion, juice from 1/4 lime or lemon (optional) and remove from heat.