Curried Duck

Preparation info

  • Difficulty


  • Serves:

    6 to 8

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Curried duck is a popular dish to serve at a “river lime,” an all-day outing when family and close friends hangout, or “lime,” by the beds of Trinidad’s many rivers or at the ocean beaches. One of the pleasures of a river lime is cooking foods on site, so marinated meats are brought, along with precooked rice, ground provisions, salads, and drinks. The men tend the cooking of the meat over an open fire while downing Caribs or Stags, both locally made beers, and joking. The women lounge and watch the children who splash in the water or play along the shores.


  • 1 (4-pound) duck, cut into 8 pieces with bone, skin removed
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons green seasoning
  • ¼ cup Trinidad curry powder
  • 2 tablespoons canola oil
  • 1 whole Scotch bonnet pepper or other hot red chili pepper
  • Salt to taste


  1. Toss the duck pieces with the lime juice, and then rinse with water, drain, and pat dry. Sprinkle on the green seasoning and toss to coat. Set aside in the refrigerator for at least 3 hours and up to overnight.
  2. Mix the curry powder and ¼ cup of water to make a paste. Heat the oil in a heavy-bottomed pot over medium-low heat. Add the curry paste and chili pepper. Mix well and cook, stirring constantly, for 1 to 2 minutes, or until the curry has a grainy consistency.
  3. Add the duck pieces and turn to coat. Reduce the heat to a simmer, cover, and cook until all the liquid has evaporated.
  4. Add salt and additional water to just cover the meat. Simmer for 40 minutes, or until the meat is tender. Remove the chili pepper before serving. Serve with rice or roti.