Neville Poelina will show us how to make two delicious dishes with duck and bush turkey – making the most out of his outdoor forty four gallon homemade bush oven. In this episode Neville shares his oven version of Orange Duck and Bush Turkey Curry. Both recipes are his own approach to baking these birds with his own take on the Asian influence he brings to both.

Nestled on the side of the Fitzroy River Neville’s community of Oongalkada is a peaceful hideaway which supplies him with an abundance of native food with which to experiment in his cooking.

Serves
6

Preparation

15min

Cooking

30min

Skill level

Easy
By
Average: 2.9 (21 votes)
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Ingredients

Orange Duck Ingredients

  • 2 ducks
  • 1 cup plain flour
  • Salt
  • Pepper
  • 2 cups orange juice
  • 2 cups sugar
  • 10 cloves
  • 5 star anise
  • 5 sticks cinnamon
  • 8 fresh oranges sliced (3mm rings)

 

Curry Turkey Ingredients 

  • 1 Bush turkey boned and diced about 1 ½ kilo
  • 2 handfuls paprika
  • 2 handfuls turmeric
  • Salt
  • 1 handful garlic
  • 3 handful ginger
  • ½ handful dried chillies
  • 1 handful chillies sliced
  • 2 tbsps. oil
  • 500 ml water
  • 500 ml coconut milk
  • 1 tin curry
  • 2 Onions sliced chunky
  • 6 Potatoes chunky
  • 6 Carrots

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

To make the orange duck, place flour in a bowl add salt and pepper, mix altogether then rub all over the duck/s then place in preheated oven, on 180 for 1 ½ hr, approx. In a medium size pot add orange juice, ginger, garlic, sugar and then add the cloves, star anise, and cinnamon. Now add the fresh oranges stirring every now and then, be careful to not break up the fruit, let simmer until it has reduced and thickened. Cut up duck, serve with orange sauce and steamed greens or baked vegies of your choice.

To make the curry turkey, now add water, coconut milk and onions, stirring add the remaining water, carrots and potatoes stir occasionally. Place lid on and allow to cook. Dish is ready when the potatoes are cooked. Serve with rice or damper