By James Whetlor

From Cooking on the Big Green Egg by James Whetlor

  • Pan cooking
  • Curry


I’ve been lucky enough to visit Trinidad a few times, working to promote their goat meat industry. I was visiting a farm one afternoon when I was called round the back of the office. In the courtyard, Ravi the farm manager, and a few friends were cooking lunch. With the aid of an enormous cleaver, an open fire that was half tandoor, half Kamado, and a wok, he cooked up a delicious duck curry in about an hour. It is the only thing that I’ve ever seen happen quickly in Trinidad.

The trick here is to boil it hard. I know, it doesn’t sound right, but it is. Trini food can be fiery, and this is meant to be hot, but the fresh green chillies give a zesty heat, not a face-melting one. Don’t skimp on them. Serve with paratha.

Set up your EGG

Set up your EGG for direct cooking with the Stainless Steel Grid in place.

Your target temp is 180–200°C.

Getting Started

In a bowl or dish, mix the duck with the lime juice, garlic, salt, pepper, spices and hot sauce. Stir through the spring onions, chillies, chopped coriander stalks and thyme, then cover and marinate for at least 2 hours, or overnight in the fridge.

Cooking your duck curry

Heat a Dutch Oven in the EGG for 5 minutes, then add the oil and stir in the duck and its marinade. Close the lid, cook for 5 minutes, then stir and cook for 10–15 minutes until beginning to colour and fry.

Add enough water to cover the meat, close the lid and cook for 30 minutes until rich and thick. Pour in the coconut milk, close the lid and cook for another 30 minutes to 1 hour until the duck is tender, adding a splash more water if it dries out.

Serve topped with the chopped coriander leaves and extra lime juice squeezed over.

Recipe © Cooking on the Big Green Egg, Quadrille 2021. Author: James Whetlor Photographer: Sam Folan