caribbean

Trinidad Style Curry Duck with Roasted Cassava

This roasted dish pairs duck leg meat, chopped with cassava, peeled and cubed, curry powder and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

13 g Protein

56 g Carbohydrates

41 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

89g duck leg meat, chopped 360 kcal
128g cassava (yucca), peeled and cubed 205 kcal
35g onion, sliced 14 kcal
4g garlic, minced 6 kcal
4g curry powder 12 kcal
6g vegetable oil 53 kcal
1g fresh thyme 1 kcal
108g water 0 kcal
1g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

cassava (yucca)vegetable oilsalt
Heat oven to 425 F (220 C). Toss cassava with half the oil and a pinch of salt; roast 25 to 30 minutes, turning once.
duck leg meatvegetable oilsaltblack pepper
Meanwhile, season duck with salt and black pepper. Heat remaining oil in a pot over medium-high heat and brown duck, 6 to 8 minutes.
oniongarliccurry powder
Add onion and garlic; cook 2 minutes. Stir in curry powder and toast 30 seconds.
duck leg meatfresh thymewater
Add water and thyme, bring to a simmer, cover, and cook 25 minutes until duck is tender and sauce thickens slightly.
salt
Taste and adjust salt. If sauce is thin, simmer uncovered 3 to 5 minutes.
duck leg meatcassava (yucca)curry powder
Serve curry duck with roasted cassava on the side, spooning sauce over everything.