Trinidadian Curry Duck with Rice
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Ingredients
- 4 duck legs
- 2 tbsp trinidad curry powder
- 1 onion
- 3 garlic cloves
- 15 g fresh root ginger
- 1 scotch bonnet chilli
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 798 kcal
- Protein
- 41.6 g
- Carbohydrate
- 63.6 g
- of which sugars
- 2.6 g
- Fat
- 41.3 g
- of which saturates
- 13.3 g
- Fibre
- 2.8 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the duck legs with half the trinidad curry powder and leave to marinate for 20 minutes.
- 2
Brown the duck legs in a large pot over a high heat for 6-8 minutes, turning once, then set aside.
- 3
Fry the sliced onion, crushed garlic and grated ginger in the same pot for 5 minutes, then stir in the remaining curry powder and cook for 1 minute.
- 4
Return the duck to the pot, add the whole scotch bonnet chilli and 400ml water, cover and simmer for 45-50 minutes until the duck is tender and no pink remains near the bone.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the curry duck.
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