Duck Curry "Caribbean Style"

Sunday, June 14, 2015

"Celui-là a eu du courage, qui a été le premier à manger une huître."

Jonathan Swift (1667-1745)

I love Duck more than pork, beef, and chicken. I even love it more than crab or lobster. Like chicken, Duck is a domesticated bird, and categorised as poultry. But for me, it has a unique taste and flavour. In my opinion, Duck is far more succulent, and much tastier than other forms of poultry. The downside is that this famous bird, is five times more expensive than chicken.

Recipe Ingredients:

1tbs of Butter

Vegetable Oil (Amount used is Personal Choice)

1/2 a Lime or Lemon (preferably lime)

1 Scallion chopped

1 Garlic Head chopped and minced

1 whole Onion

2 Slices of Fresh Ginger Chopped and Minced

1 Tomato halved

1tsp of Amchar Masala or 1tbs of Garam Masala

(The amount of Masala Spice you choose to use is up to your personal taste, I like the intensity of Garam so I tend to use more than needed)

4-5 tbs of Caribbean Curry Powder

Dunns River Hot Curry Powder OR Raja Jahan Madras Curry Powder

(Amount of Curry Powder is approximate; it's up to your taste)

2 tsp of Cumin (Or to your taste)

Salt (to your taste, I would say this dish needs a least 1 tbs of salt)

1 ½ tsp of Black Pepper

1 Scotch Bonnet

1 Sweet Pepper or Bell Pepper (RED) chopped with Seeds

1 1/2 tbs of Light Soy Sauce

1 Cinnamon Stick

1 or 2 Bay Leaves

2 cups of Water (Or to your preference, depending on how thick or thin you like your curry)

2 tbs of Coconut Milk (Optional)

4 tbs of Green Seasoning (Optional but highly recommended)

// My desire for knowledge is intermittent, but my desire to bathe my head in atmospheres unknown to my feet is perennial and constant.

Und wieder ist ein Tag vollbracht
und wieder ist nur Mist gemacht

Gut’ Nacht schlaft wohl ihr Sorgen
leck mich am Asch bis morgen

und morgen mit dem selben Fleiss
geht’s wieder an dieselbe Scheiss

nihil fit ex nihilo

Duck Curry "Caribbean Style"

Rush Houer

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