History of Curry Duck




Curry duck is a traditional cooking recipe starting from the days of Colonialism. It started by cooking the lagoon Duck or Yard duck on Sundays or when family or important people came to visit. The head of the household would provide this and other menus to show appreciation for their visit. Ducks were in abundance but their use was regulated, almost all families reared ducks in their backyards.

As the Island moved into Independence and then a Republic, the cooking and rearing habits of the ducks changed. Not many people reared ducks in their backyard although it still occurs, these yard ducks are fed edible kitchen waste, garden products and in some cases duck feed. They roam freely eating other bits and pieces of everything they find.

The majority of ducks are now reared on Duck farms to meet the existing demands. They are fed on feed specially made for their rapid growth and are clustered in small areas about 1.5 ft square. Their grow out (when they are ready for market) period is usually 8-10 weeks.

The Curry duck are no longer cooked on Sundays and special occasions, but anytime. It however is still associated with festive occasions such as weddings, birthdays Christmas and the popular river and beach lime which occurs throughout the year particularly in the dry season.




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