Kevin Knight'S Caribbean Curried Wild Duck (Or Chicken)

• 1 good-sized duck (cleaned but not skinned; cut into pieces)
• 2 heaping T curry powder
• 1/2 red onion, chopped into pieces and divided into 2 portions
• 3 lg. cloves of garlic, chopped and divided into 2 portions
• 1 tsp. paprika
• 1 tsp. cayenne powder
• 1 tsp. dried thyme
• 1 T. dried basil or 1 sprig fresh basil
• 1/4 fresh lime or lemon (optional)
• 3 T. vegetable oil
• Salt to taste
• 1 tsp. black pepper
• 5-6 med. golden or Idaho potatoes, quartered

1. Rinse and dry duck pieces with clean kitchen towel
2. In large pot, fry duck in hot oil over low-med. heat (do not use smoking hot oil!) turning regularly until slightly browned, then cover and remove from heat.
3. Add 1/2 C. water, curry powder, 1 portion chopped onion, 1 portion chopped garlic, thyme, paprika, basil, salt, cayenne powder and black pepper.
4. Over med. heat, gently saute duck and spices for about 20-40 min., stirring occasionally to avoid sticking.
5. Remove from heat and add potatoes and enough water to cover both meat and potatoes. Allow to boil on high heat for a few seconds, then immediately turn to low heat and let cook until duck is tender and potatoes are fully cooked. This may take 20-60 min., depending on the toughness of the meat.
6. Remove from heat, add remaining ortions of garlic and onion, juice from 1/4 lime or lemon and remove from heat.
7. Serve over steamed white rice.

duck, curry powder, red onion, cloves of garlic, paprika, cayenne powder, thyme, basil, lime, vegetable oil, salt, black pepper, golden

Taken from www.epicurious.com/recipes/member/views/kevin-knights-caribbean-curried-wild-duck-or-chicken-50045272 (may not work)