Curry Duck

For marinading

1. Have your butcher chop the duck into small pieces to prevent small bone fragments from splitting.

2. Season the duck with goat/duck curry seasoning and marinate for at least 6 hours in the refrigerator.

   Then 360 min of waiting

For cooking

3. In a large heavy pot over high heat, add oil, smashed garlic, and diced onion.

4. Add the cumin seeds and curry powder, stirring constantly to toast the curry powder without burning it, 1–2 minutes.

   Toasting blooms the spices in the curry mix, giving a deeper flavor.

5. Once the curry darkens slightly, add 1 cup of water and scrape the bottom of the pot to lift any browned bits.

6. Stir in the diced tomato to help create a thick gravy.

7. Cook down until the water evaporates, oil separates to the surface, and a thick paste forms, 3–5 minutes.

   Then 4 min of waiting

8. Add the marinated duck into the pot and stir continuously to coat all pieces with the curry paste.

9. Cover the pot, lower the heat to medium, and let the duck cook in its own juices for about 8 minutes.

   Then 8 min of waiting

10. Remove the lid and turn the heat back to high to burn off all the liquid released by the duck, about 5 minutes.

11. Swirl water in the bowl used for marinading to gather residual seasoning, and pour into the pot.

12. Add enough additional water to submerge the duck by 1 inch, bring to a rolling boil, then lower heat, cover, and let cook until tender, about 1 hour and 15 minutes.

    Then 75 min of waiting

    Add more hot water periodically as it boils down to keep the duck submerged until it becomes tender.

To finish

13. Taste for tenderness and adjust salt if needed.

14. Scatter chopped scallions, scotch bonnet pepper, parsley, and bandanya over the curry duck and stir well before removing from heat.

15. To vary flavor as your skills improve, add ginger, bay leaves, cinnamon, curry leaves, lemongrass, or coconut milk during the braising stage.