This weekend I went on a curry bender.  I’ve been craving roti and curry for weeks but let me be quite honest, I do not like making roti.

I love eating roti especially  when  it’s hot and fresh off the tawa but I hate the process.   Because of this I’ve been putting it off for weeks.  

The final straw was last weekend when my mom AND my cousin made roti and curry.   Seething with jealously I decided it was time to get down to business.    One curry wasn’t good enough for me; I had to make two, why oh why do I take on so much?   Shrimp and Duck curry with roti was on the menu.  

I wanted both curries to have very different and distinct flavors.   The duck was cooked in a heavier curry sauce while the shrimp had a lighter curry sauce flavored with ginger and coconut milk.    I will post the recipe for the curry later this week, but today I give you Duck!  Enjoy.




Duck Curry

2 ½ lbs skinless duck thighs cut in half

Juice of 1 lime

3 cloves garlic, crushed

5 sprigs thyme

1 Thai chili pepper

3 scallions finely chopped

1 medium onion finely chopped

1 tsp salt

1 chicken bouillon

3 tbsp canola oil

Curry Paste

¼ cup curry powder

¼ tsp cumin

¼ tsp garam masala

3 cloves garlic crushed

5 sprigs thyme

About 3 tbsp water

Place duck in a bowl with enough water to cover and juice of 1 lime; rinse.  Add garlic, thyme, scallion, chili pepper and salt to duck.   Let marinate for at least an hour.

To make curry paste, add curry powder, cumin, garam masala, garlic, thyme and water; mix.  In a deep frying pan over medium heat, add canola oil.   When oil is hot, add curry paste and onion.  Cook for 7-10 minutes, stirring frequently.    Add seasoned duck to pot and stir to coat.   Cook for 15 minutes, without adding any liquid.    After 15 minutes, add enough water to cover duck; add the bouillon also.   Bring to a boil, then lower heat.  Cook for an additional 30 minutes or until duck is tender.    When duck is tender, remove from heat and garnish with chopped scallion.  Serve over rice or with a hot roti.


  • It is preferable if the duck is marinated overnight.  If you are pressed for time, let it sit at least 1 hour.
  • When frying the curry paste, if it gets dry or begins to burn add a little water, a few tablespoons at a time.
  • If you do not have chicken bouillon, replace the water with chicken stock and add salt to taste.