Name: Slurrp Great Indian Cookout Season 4.0 - Delhi Edition| Grand Finale
Uploaded: 2026-08-27T17:59:18+05:30
Duration: T00H27M52S
Channel: Slurrp Desk
Description: Slurrp Great Indian Cookout Season 4.0 - Delhi Edition| Grand Finale

Slurrp

Most Healthy & Tasty Til ki Chutney Recipe #chutneyrecipe #healthyrecipes #CookwithSlurrp #Slurrp

Navedya Thali for the festive season #recipe #viralreels #asmr #Slurrp #CookWithSlurrp

Chakka Kinnathappam | Jackfruit Steamed Dessert | Malabar Special Recipe #CookWithSlurrp #Slurrp

Slurrp Great Indian Cookout Season 4.0 - Bengaluru Edition| Grand Finale

Slurrp Great Indian Cookout Season 4: Mumbai Edition| Masterclass with Chef Akanksha Saigal

Slurrp Great Indian Cookout Season 4.0 - Delhi Edition| Grand Finale

Great Indian Cookout S4: Delhi Edition| Meet the Winner - Neha Gupta

Slurrp Great Indian Cookout Season 4.0 - Kolkata Edition| Grand Finale

Slurrp Great Indian Cookout Season 4.0 - Mumbai Edition | Grand Finale

Live with Kanika Bhatia

<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">A luxuriously indulgent variation of the popular chicken rezala, the turkey version uses U.S. Poultry’s nutrition-packed and deliciously tender turkey meat. Appease your craving for Mughlai food by giving this rendition a try.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Ingredients<ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 kg turkey thighs, cut into bite-sized pieces</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 cup plain yoghurt, whisked</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">½ cup cream</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">¼ cup cashew nuts</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons poppy seeds</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 tablespoons ghee&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 onions, thinly sliced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 teaspoons ginger-garlic paste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4-5 green cardamom pods</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 cloves</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1-inch cinnamon stick</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon ground white pepper</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon ground nutmeg</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">5-6 saffron strands</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt, to taste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Sugar, to taste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Fresh cilantro leaves, chopped</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Slivered almonds, for garnish</li></ul><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Method<ol style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">In a bowl, combine the turkey pieces with half of the yoghurt, ginger-garlic paste and a pinch of salt to marinate for at least 30 minutes to an hour.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Meanwhile, grind the cashews and poppy seeds into a smooth paste, adding a little water if needed to facilitate blending.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Heat the ghee in a large pan over medium heat, bloom the whole spices and tip in the sliced onions to sauté until golden brown.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the marinated turkey pieces along with any marinade left in the bowl and brown the meat slightly to enhance its flavour.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the remaining h, cream and the nut paste into the pan and mix well to combine.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add ground white pepper, ground nutmeg and a pinch of saffron strands, followed with season of salt and a pinch of sugar to balance acidity.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Reduce the heat to low and cover the pan, allowing the curry to simmer gently for about 20-25 minutes and letting the meat become tender.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add a little water or more cream to adjust the consistency according to your preference and garnish with chopped cilantro leaves and slivered almonds before serving.</li></ol>

Cric-Cuisine: Bangladeshi Turkey Rezala Recipe

Cric-Cuisine: Crispy Turkey Kebab

Cric-cuisine: Australia's Herb & Nut-Crusted Turkey

<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Stewed turkey, often known as turkey potjiekos is a traditional South African dish that involves slow-cooking turkey with various vegetables and spices. Making the perfect stewed turkey requires attention to detail and a bit of patience, allowing one to spend leisurely time in the kitchen.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Ingredients<ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1.5 kg turkey pieces, skinned and diced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons vegetable oil</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 onions, chopped</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">3 garlic cloves, minced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2-3 potatoes, peeled and diced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 carrots, peeled and sliced</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 red bell pepper, chopped</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4-5 tomatoes, chopped</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 cup chicken broth</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 teaspoons curry powder</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon paprika</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon dried thyme</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 bay leaves</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt and pepper, to taste</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Fresh parsley, chopped</li></ul><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Method<ol style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Heat a cast iron pot over medium-high heat and add the vegetable oil until it shimmers.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the turkey pieces in batches and sear them on all sides before setting aside.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the chopped onions to the same pot and sauté until translucent, for about 5 minutes. Follow this up with the minced garlic and cook for another minute until fragrant.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Return the browned turkey pieces to the pot, along with the vegetables, tomatoes and chicken broth. Stir to combine.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the spice powders, thyme, bay leaves, salt, and pepper to taste before covering the pot with a lid and reducing the heat to a low.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Simmer gently for about 1.5 hours or until the turkey is tender and the vegetables are cooked through. Check halfway and add a little more broth if needed, to maintain the desired consistency.</li><li dir="ltr" style="list-style-type:decimal;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Once cooked, extract the bay leaves and serve it hot garnished with freshly chopped parsley. Pair it with rice or crusty bread to soak up the glossy sauce.</li></ol>

Cric-Cuisine: South African Potjiekos [Turkey Stew] Recipe

Cric-Cuisine: Maple-Glazed Turkey Roulade With U.S. Poultry’s Twist

Cric-Cuisine: Irish Turkey Shepherd's Pie

Cric-Cuisine: Scotland's Haggis-Stuffed Turkey

USA’s Festive Golden Brown Whole Roasted Turkey

<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Typically referring to a whole duck that is seasoned, roasted and served traditionally in British cuisine – the roast duck is a classic dish that is typically reserved for special occasions. Enjoyed alongside crisp and fluffy roast potatoes cooked in the rendered duck fat, this English preparation is also perfect to feed a crowd.<h2 dir="ltr">Ingredients [For Duck]</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 whole duck<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt and pepper, to taste<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 orange, quartered<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 onion, quartered<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 cloves garlic, smashed<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 sprigs of fresh thyme<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 sprigs of fresh rosemary<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons olive oil<h2 dir="ltr">Ingredients [For Glaze]</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">3 tablespoons honey<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons soy sauce<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 tablespoon balsamic vinegar<h2 dir="ltr">Ingredients [For Potatoes]</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">4 large potatoes, peeled and cut into chunks<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">3-4 tablespoons duck fat<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt and pepper, to taste<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Fresh parsley, chopped <h2 dir="ltr">Method</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Preheat your oven to 190°C while patting the duck dry using paper towels.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Trim any excess fat from the duck cavity and season generously on the inside out with salt-pepper.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Stuff the cavity with quartered orange, onion, garlic cloves, thyme and rosemary sprigs.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Tie the legs together with kitchen twine and tuck the wing tips under the body.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Place the duck on a rack in a roasting pan, breast side up and roast for about 2 to 2 ½ hours, or until the skin is golden-brown and crispy.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Once the internal temperature on the thickest part of the thigh registers 74°C, make the glaze to baste the bird.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Combine all the ingredients in a saucepan and stir over medium heat until the mixture is smooth and slightly thickened, for about 5-7 minutes.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Apply the glaze over the duck every 10 minutes while it continues to sit in the hot oven before removing the bird and allowing it to rest for 15-20 minutes.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Increase the oven temperature to 220°C while you boil your potatoes for 5 minutes and drain them.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">In a large roasting pan or baking sheet, heat the duck fat over medium-high heat until melted and hot.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Add the parboiled potatoes to the hot duck fat, season with salt and pepper and toss well before roasting for 30-40 minutes.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Sprinkle chopped parsley over the potatoes once golden and crisp, and serve warm with the carved duck meat. <h2 dir="ltr">Tips to nail the perfect English Duck Roast</h2><ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Use high-quality ingredients, especially when it comes to the duck itself and opt for U.S. Poultry’s duck rich in Omega-3 and iron.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Use a meat thermometer to monitor the internal temperature of the duck to ensure that the meat is cooked through while remaining tender.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Baste the duck periodically with its own juices or a glaze to keep it moist and add flavour.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Make sure you rest the roasted bird to allow the juices moisten the meat on the inside.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Use a carving knife to portion the meat once ready, so that its crisp skin can remain intact.</li></ul>

Cric-Cuisine: Create England's Roast Duck With U.S. Poultry

<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Popular in the Carribean – specifically in Trinidad &amp; Tobago – the flavourful and robust curry shares many characteristics with its Indian counterpart. Duck meat, which forms the key ingredient of this curry, is marinated in spices and aromatics for a number of hours before it is cooked and relished.<h2 dir="ltr">Ingredients</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 whole duck, cleaned and cut into chunks<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons curry powder<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon turmeric powder<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon cumin powder<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 teaspoon coriander powder<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">6 cloves garlic, minced<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 onion, finely chopped<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 Scotch bonnet pepper, finely chopped<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoons vegetable oil<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">1 cup coconut milk<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 cups chicken broth<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Salt and pepper, to taste<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Fresh cilantro, chopped<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Lime wedges, for serving<h2 dir="ltr">Method</h2><ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Combine the duck meat with the spice powders, minced garlic, onion and Scotch bonnet peppers in a large bowl.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Using your hands, mix well to coat the duck pieces evenly with the spices; cover and let marinate overnight in the refrigerator.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">To make the curry, heat vegetable oil in a large pot over medium heat and add the marinated duck pieces to sear and brown on all sides, for about 5-7 minutes.&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Once the meat browns, add the remaining marinade from the bowl into the pot to toast the spices and for another 2-3 minutes.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Pour in the coconut milk and chicken broth before bringing to a simmer. Reduce the heat to low, cover the pot and let the curry duck simmer gently for about 1.5 to 2 hours.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Stir at regular intervals and check if the duck is tender and cooked through.&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Season the cooked curry with salt and pepper and garnish with lots of chopped cilantro.&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Serve hot with cooked white rice, roti or Caribbean-inspired salads, and lime wedges on the side.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Customize the curry sauce by adding additional vegetables like potatoes or carrots during the simmering process.</li></ul><h2 dir="ltr">Tips To Make The Perfect Curry Duck</h2><ul style="margin-top:0;margin-bottom:0;padding-inline-start:48px;"><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Ensure the duck pieces are well-coated in the spice blend before allowing it to marinate for at least a few hours, preferably overnight in the refrigerator.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Before simmering the duck, brown the marinated chunks of meat in a heavy-bottomed pot or Dutch oven to caramelize the marinade and enhances the depth of flavour.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">The slow-cooking process of simmering the curry over a low flame allows the ingredients to meld and makes the meat fork-tender.&nbsp;</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Allow the curry duck to rest for a few minutes before serving to enable flavours to inter-mingle and enhance the overall taste.</li><li dir="ltr" style="list-style-type:disc;font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;"><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Choose accompaniments that complement the richness of the curry – serve with rice, roti or provisions (root vegetables).</li></ul><h2 dir="ltr">FAQs</h2><span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">What kind of curry powder is used in curry duck?<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Curry duck recipes often use a blend of curry powders that can vary depending on personal preference or regions. Common ingredients include turmeric, coriander, cumin and fenugreek.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">How long should one marinate curry duck?<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Marinating curry duck is crucial for infusing flavours into the meat. The recommended duration to marinate the duck pieces is at least 6-8 hours, preferably overnight, allowing the spices, herbs and other seasonings to penetrate the meat thoroughly.<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Is curry duck spicy?<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">&nbsp;<span style="font-size:12.499999999999998pt;font-family:Arial,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Yes, curry duck is typically has moderate to strong heat due to the use of curry powder and Scotch bonnet peppers in the sauce; although it can vary depending on personal preference and regional tweaks in the recipe.

Cric-Cuisine: West Indies’ Curry Duck

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