Get a taste of another delicious curry dish prepared in the Caribbean.

5 lbs. of duck pieces
6 tbsp. of curry powder (your preferred brand)
2 tbsp. of cooking oil
2 tsp. of salt
1 tbsp. of rum
1/2 tsp. of black pepper
1/2 cup of chopped chive
1 tbsp. of thyme
4 garlic cloves
1 chopped onion
3 chadon beni/cilantro leaves
3 cups of hot water
1 tbsp. of rum
1 small hot pepper

1. Mince and blend garlic, thyme, chive, hot pepper and chadon beni/cilantro.

2. Season duck with blend, black pepper, salt and rum.

3. Combine 1/2 cup of water and curry powder until pasty (use your preferred curry powder brand).

4. Heat oil and and add curry paste and cook until thickened and brown.

5. Add meat and stir thoroughly when cooking (ensure meat is properly coated while cooking – cook for 15 minutes until liquid is absorbed).

6. Add cups of water; bring to boil; lower heat and cover; then simmer until meat is tender and most of the liquid is absorbed.

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