Trini Curry Duck

Ingredients

• 6-7 lbs of Duck
• 1 lime or lemon
• 1 tomato – sliced
• 1 onion – sliced
• 1 hot pepper sliced
• 1/2 teaspoon ground geera (cumin)
• 1/2 teaspoon amchar masala
• 3/4 tablespoon salt
• 1 tablespoon green seasoning
• 4 cloves of garlic – crushed
• A dash black pepper
• 4 shadon beni leaves
• 2 cups water
• 2-3 tablespoon curry powder
• 3 tablespoon oil
• 1/4 onion (sliced thin)
• 1/4 cup water

Directions

1. Cut duck into 1-2 inch pieces, place in a large bowl and squeeze the lime or lemon over it.
   Pour some water (not mentioned in the ingredients list) and wash the meat.
2. Remove all the fat and skin that you can. Rinse with clean water and drain.
3. Season the meat with the sliced tomato, sliced hot pepper, geera, masala, salt, green seasoning,
   1 sliced onion, black pepper and shadon beni.
4. In a heavy pot (one with a lid) heat the oil on high heat.
5. Add the curry powder to a small bowl and add the 1/4 cup of water to make a runny paste.
   The oil should be smoking by now so go ahead and add the 1/4 sliced onion and stir.
6. Add the curry mixture that was just prepared. Turn down the heat and allow this to cook for about 5 minutes or so, or until it comes to a thick paste and starts sticking to the bottom of the pot.
7. Turn the heat back up to a medium/high and start adding the seasoned duck to the pot.
   Be sure to stir properly so everything gets incorporated with the curry. Add 2 cups of water, and then bring to a boil.
8. Turn back down the heat to a gentle simmer, cover and allow this to cook for about 40 minutes-1 hour. (You can occasionally check the texture of the duck to determine if it is soft enough)