Thoughtfully crafted for individuals managing chronic kidney disease. Skinless duck pieces are marinated in a homemade salt-free green seasoning, then simmered in a fragrant blend of curry, cumin, garlic, and fresh thyme. The dish is finished with fresh chadon beni (culantro) for an authentic Trini twist. Served with a modest portion of white rice and a side of steamed carrots and green beans, this meal is low in sodium, potassium, and phosphorus—without compromising on taste. Perfect for a hearty and wholesome Caribbean-inspired dinner.
Ingredients
or1 (3oz) breast of duck, lean, without skin raw (137 g)
or1 tsp of lime juice, raw (15 g)
or1 tbsp of spices, green seasoning (4 g)
or1 tbsp of spices, curry powder (6 g)
or1/4 tablespoon of cumin powder (3 g)
or1 medium unit of onion, raw
or2 units of pimento pepper, sweet, red, raw
or2 cloves of garlic, raw (6 g)
or1 tablespoon of oil, olive (18 g)
or8 tsps of thyme, fresh (6 g)
or1/2 cup of soup, chicken broth, low sodium, canned (120 g)
or1/8 cup of shado beni/ coriander (cilantro) leaves, raw (2 g)
Preparation
1.
Clean & Season:
Clean duck with lime. Rinse thoroughly.
Season with green seasoning, shado beni, thyme, cumin, and garlic. Let sit for 30 mins to marinate.2.
Cook Curry Base:
Mix curry powder with a splash of water to make a paste.
Heat oil in pot, sauté onions, garlic, and pimento, then add curry paste. Let it fry for 2–3 minutes until fragrant.3.
Add Duck:
Add duck pieces and stir well to coat with curry base.
Cook uncovered for about 10–15 minutes to allow it to "fry down" and develop flavor.4.
Simmer:
Add thyme and low-sodium broth (or water) just enough to cover meat.
Simmer on low for 45 mins to 1 hour, until meat is tender. Add water if necessary.5.
Finish & Serve:
Taste and adjust with more herbs if needed.
Garnish with fresh chadon beni or cilantro.
