Curry duck

As tradition built it

Curry duck

Trinidad; simmered in two 35-minute stages after marinating 1 to 2 hours or overnight

Ingredients

An outline, not yet a recipe: the tradition's method with its ingredients named but not weighed. Quantities are being added from sources inside the tradition, lead dishes first.

Marinade

• 6 to 7lbs (2.7 to 3.2kg), trimmed and cut into pieces duck, traditionally Muscovy
• 1 medium, sliced tomato
• 1, sliced onion
• 1 habanero or scotch bonnet hot pepper
• 1/2 tsp geera
• 1/2 tsp amchar masala
• 3/4 tbsp salt
• 1 tbsp green seasoning
• 4 cloves, crushed garlic
• a dash black pepper
• 4 leaves shado beni

Curry

• curry powder
• 1/4 cup water, for the curry paste
• as available onion, for frying
• for frying oil
• 2 cups water, added later

Method

1. Char the duck, traditionally Muscovy, over an open flame to remove the feathers and singe the skin, then scrape it clean.
2. Marinate in tomato, onion, hot pepper, geera, amchar masala, salt, green seasoning, garlic, black pepper and shado beni for 1 to 2 hours or overnight.
3. Make the curry powder into a paste with about a quarter cup of water and fry with onion in oil until fragrant, roughly 5 minutes, dry-toasting the curry powder, geera and amchar masala together in the pot at the start until their colour visibly darkens.
4. Add the marinated duck, cover, and simmer 35 minutes.
5. Add a further 2 cups of water and simmer a second 35 minutes until the duck is tender and the sauce reduced.

What a modern chef changes

Live-Fire Sear, Sous Vide in the Reduced Curry

Rung 01

Method

1. Sear and singe the duck skin directly over live coals in the Big Green Egg, the tradition's own charring step done with real fire rather than a gas ring.
2. Cook the duck sous vide in the finished, reduced curry sauce at a temperature that renders the skin's fat and keeps the meat properly moist through a longer, gentler cook than the stovetop simmer allows.

Notes

This chapter states plainly that no Trinidadian chef's documented practice was found for cooking curry duck this way; it is offered as a reasoned extension of the tradition's own long, slow, collagen-softening logic, not as an established technique, and should be tried and judged as such.