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Guyanese Duck Curry

The Quirky Foodster Team

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Ingredients

  • 1.5kg (3.3 lb) duck, cut into pieces, excess fat trimmed
  • 30g (3 tbsp) Guyanese-style curry powder
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 cm (1 in) piece ginger, grated
  • 1 wiri wiri pepper, whole
  • 2 sprigs thyme
  • 45ml (3 tbsp) vegetable oil
  • 500ml (2 cups) water
  • 5g (1 tsp) salt, or to taste
  • Juice of 1 lime (for cleaning the duck)

Method

  1. Clean duck pieces thoroughly with lime juice and water, then pat dry. Marinate with half the curry powder, garlic and ginger for at least 1 hour, ideally overnight.
  2. Heat oil in a large pot and fry the remaining curry powder for 30-60 seconds until fragrant.
  3. Add onion, cook 3 minutes, then add duck pieces and brown well on all sides, about 10-12 minutes, rendering some fat.
  4. Add whole pepper, thyme and water. Bring to a boil, then reduce heat and simmer covered for 50-60 minutes until duck is very tender.
  5. Skim excess fat from the surface periodically. Remove whole pepper, season with salt, and serve hot with rice.

Introduction: Duck curry is a festive, rich variation of Guyana's curry tradition, typically reserved for special occasions and celebratory gatherings due to the cost and preparation time involved with duck.

Cultural Background: Duck curry is a festive, rich variation of Guyana's curry tradition, typically reserved for special occasions and celebratory gatherings due to the cost and preparation time involved with duck. It carries the same toasted curry-powder base as chicken curry but benefits from duck's deeper, fattier flavour.

Tips: Cleaning the duck with lime juice removes any gamey odour, a traditional and essential step. Skimming rendered fat throughout cooking keeps the curry from becoming greasy.

Variations: Add potato or pumpkin to stretch the dish and absorb the rich sauce. Increase pepper for a spicier, more festive version.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, skimming any excess fat that rises to the surface.

Nutrition: Approx. 540 kcal, 34g protein, 12g carbohydrate, 38g fat per serving.

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