Guyanese Duck Curry with Rice
A robust Guyanese duck curry with deep spice, gentle heat, and tender meat simmered until richly coated in sauce. Served with rice, it reflects the strong Indo-Guyanese influence in the country’s home cooking.
Prep
30m
Cook
1h 50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Curry
- 1.2kgDuck (cut into serving pieces)
- 200gOnion (finely chopped)
- 20gGarlic (crushed)
- 20gFresh Ginger (grated)
- 20gCurry Powder
- 8gGaram Masala
- 5gTurmeric Powder
- 6gCumin Powder
- 6gCoriander Powder
- 1pcsScotch Bonnet Chili (left whole)
- 30gTomato Paste
- 10gSalt
- 4gBlack Pepper
- 30mlVegetable Oil
- 700mlWater
Rice
- 400gBasmati Rice (rinsed)
- 700mlWater
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Season the duck with the curry powder, turmeric powder, cumin powder, coriander powder, salt, and black pepper.
- 02
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until softened, then stir in the garlic and fresh ginger.
- 03
Add the seasoned duck and cook until it is lightly browned. Stir in the tomato paste and cook until it darkens slightly and smells fragrant.
- 04
Add the water and whole scotch bonnet chili, bring to a boil, then lower the heat and simmer until the duck is tender and reaches 74°C (165°F) in the thickest pieces and the sauce is thick.
- 05
Stir in the garam masala near the end of cooking, then remove the whole scotch bonnet chili before serving.
- 06
Bring the water and salt to a boil in a separate pot. Add the basmati rice, cover, and cook over low heat until tender and fluffy.
- 07
Serve the duck curry over the rice.
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