Guyanese Curry Duck with Herbs and Potatoes
Ingredients
2 lbs duck (cut into pieces)
2 tablespoons vegetable oil
1 large onion (chopped)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons curry powder (preferably Caribbean-style)
1 teaspoon allspice
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
2-3 medium potatoes (peeled and diced)
2 cups duck or chicken broth
1-2 Scotch bonnet peppers (whole, adjust for heat)
Salt and pepper (to taste)
Fresh cilantro or parsley (for garnish)
Instructions
1. Marinate the Duck
Combine Marinade: In a bowl, mix duck pieces with curry powder, allspice, garlic, ginger, and a pinch of salt. Marinate for at least 1 hour (or overnight for best flavor).
2. Sear the Duck
Heat Oil: In a large pot, heat vegetable oil over medium-high heat.
Brown Duck: Add the marinated duck pieces and brown on all sides. Remove and set aside.
3. Sauté Aromatics
Cook Onions: In the same pot, add chopped onions and sauté until translucent, about 5 minutes.
4. Build the Curry
Return Duck: Add the browned duck back to the pot.
Add Broth and Potatoes: Pour in the broth, add diced potatoes and whole Scotch bonnet peppers. Bring to a boil.
Add Thyme: Stir in fresh thyme. Reduce heat to a simmer.
5. Simmer the Curry
Cover and Cook: Cover and simmer for about 1.5 to 2 hours, or until the duck is tender and the flavors meld. Stir occasionally and add water if needed.
6. Serve
Season: Remove Scotch bonnet peppers and season with salt and pepper to taste.
Garnish: Serve hot, garnished with fresh cilantro or parsley.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Variations: Serve with rice or roti to soak up the delicious curry sauce.
Enjoy your bold and flavorful Guyanese Curry Duck with Herbs and Potatoes! 🍛🦆