Trinidad Curry Duck

Method

Heat oil in a large heavy-bottomed pot and add the curry powder, cooking it for 1-2 minutes until fragrant, stirring constantly to avoid burning. Add the diced onions, garlic, and ginger, cooking until softened and golden. Add the duck pieces and brown them on all sides for about 8 minutes, stirring occasionally. Pour in the water and add the whole scotch bonnet pepper and thyme sprigs, then bring to a boil and reduce heat to simmer for 45 minutes until the duck is nearly tender. Add the potatoes and coconut milk, season with salt and pepper, and continue simmering for 20-25 minutes until the potatoes are cooked through and the duck is very tender. Remove the whole scotch bonnet pepper before serving, and adjust seasoning to taste. Serve hot with roti, dhal puri, or rice.