Mouthwatering Steam-Roasted Curry Duck Delight

Mouthwatering Steam-Roasted Curry Duck Delight

Immerse yourself in the flavors of a whole Rohan duck, combined with the richness of turmeric and ginger roots, mild red curry powder, and the aromatic allure of fresh cloves of garlic.

5 from 1 vote

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Course: Al La Carte, Dinner

Cuisine: American, Best curry duck recipes, Caribbean Cuisines, Curry duck recipes, Guyanese, Guyanese Cuisines, How to roast whole duck, How to steam roast duck, West Indian Cuisine

Keyword: American Cuisine, best duck curry recipes, best roast duck recipes, Duck curry recipes, Guyaneese Cuisine, West Indian Cuisine, what is steam roasting

Prep Time: 8

Cook Time: 3 10

Total Time: 3 18

Servings: People

Calories: 1635kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 6 quart deep sauté pan with dome lid and rack
1 large roasting pan with rack and dome lid
1 mini food processor or blender

Ingredients

5 - 6 pounds whole duck Rohan or Muscovy duck preferred
OPTIONAL: 1/2 cup water to create more sauce.

Marinade Seasoning Mix

1 large shallot peeled and roughly chopped (can use a small onion)
8 - 10 cloves fresh garlic peeled and roughly chopped
4 inches piece fresh turmeric root about 2 pieces, peeled and chopped
3 inches piece fresh ginger root peeled and roughly chopped
3 - 5 scallions roughly chopped
1 cup fresh cilantro leaves with soft stems
2 teaspoons red curry powder or your favorite curry powder
1 teaspoon ground cumin
1/2 teaspoon Chinese five spice powder
3 teaspoons kosher salt adjust for your diet and taste
1 teaspoon freshly ground black pepper
1 ounce freshly squeezed orange juice
5 - 6 wiri wiri hot pepper or half habanero pepper
1/4 cup extra virgin olive oil

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Instructions

PREHEAT OVEN 300F/149C DEGREES

Make the marinade seasoning mix

Dump all the marinade seasoning mix into a mini food processor or blender.
Puree until well combined.
Note: Some small bits of ingredients are okay.

Season the duck:

Rinse and dry the duck thoroughly using paper towels.
Place the duck in the baking pan. Season it all over and inside the cavities. If using the offals (gizzard, liver, etc., season them and place them inside the cavity.)
Note: The duck usually comes with the neck attached. Remove it if you prefer. I leave it on and season it as well.
Once the duck is seasoned, Lift it up and place a wire rack in the pan. Place the duck on top of the rack, making sure it lies flat on its back. Cover with a tight lid.
Note: If you don't have a stainless steel rack use aluminum foil to create one. Also, if you don't have a tight lid for the pot/pan, tent it with aluminum foil tightly.
OPTIONAL: you may add 1/2 cup of water in the pan to create a more saucy curry drippings.
Place the pan in the preheated oven and let the duck steam-roast for 2.5 to 3 hours.
Remove the pan from the oven. Uncover the pan. The duck breast should pull away from the bone and should be fork tender.
Increase the oven temperature to 450F/232C degrees.
Return the pan with the duck, uncovered, into the oven. Roast for 8 to 10 minutes until lightly golden. Remove the pan from the oven and use a ladle or spoon to baste the duck with some of the curry sauce.
Carve the duck and serve over a bed of rice or roti. Enjoy this melt in your mouth deliciousness.

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