Oven-Braised Caribbean Curry Duck

Name: Oven-Braised Caribbean Curry Duck
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 2.7 kg duck; 25 g flour; 10 g salt; ½ tsp black pepper; 1 tsp cumin; 60 g curry powder; 1 pc Scotch bonnet pepper; 45 ml vegetable oil; 4 pc bird's eye pepper; 20 g shado beni (culantro); 2 pc scallions (spring onions); 30 g caribbean green seasoning; 150 g onion; 4 pc garlic; 1 pc ginger

Slow-cooked pieces of duck marinated with Caribbean seasonings and spices, then baked until tender in a rich curry braise.

140 min 1056 kcal/serving serves 8

1056kcal29gprotein10gcarbs100gfat

caribbeanpot.comView the original on caribbeanpot.com More from caribbeanpot.com on Mello

🍗duck

🌾flour

🧂salt

🧂black pepper

🫙cumin

🍛curry powder

🌶️Scotch bonnet pepper

🫗vegetable oil

Amounts and 7 more ingredients unlock with a free account

Shop this recipe's ingredients

Mello turns any recipe into a shopping list and integrates to select grocers to order them.

Get Mello free

About Chris De La Rosa

Trinidadian-Canadian home cook and creator of CaribbeanPot.com

Chris De La Rosa is a Trinidadian-born, Canada-based home cook and food writer who founded CaribbeanPot.com, one of the most established online resources for Caribbean cooking. He is known for sharing Trinidadian recipes and techniques through his website and video content, aimed at making island cooking accessible to home cooks abroad.

His cooking centers on Trinidadian staples and the wider Caribbean pantry, with dishes like curry crab and dumplings, pelau, doubles, and callaloo built on scotch bonnet peppers, garlic, thyme, and green seasoning. He favours one-pot and stewed preparations, browning meats before slow cooking them, and leans on bold, well-seasoned flavours rather than elaborate technique, with an emphasis on recipes that reflect home kitchens rather than restaurant plating.

25 recipes on Mello, imported from caribbeanpot.com, mostly Caribbean and Jamaican.