How To Prepare A Duck For Curry | CaribbeanPot.com
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- Опубліковано 29 чер 2024
- #duck #curry #butcher Learn how to break down a duck (clean, wash and cut) for making Classic Caribbean Curry Duck, with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com For the full printable Curry Duck Recipe, please visit caribbeanpot.com/the-ultimate...
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I'm sorry to say it, but I unsubscribed your channel because of your Black Lies Matter T-shirt. All respect I had for you is gone.
He and others like myself are glad he is showing patronage to blacks that are being killed by whites. Unsubcribe and your respect is isnas valued then a piece of paper... If your offended then you can take your privilege ass somewhere you are not welcomed here 💯✌🏿
@Brian No apology needed, but thanks.
What is wrong with you ?
@@isabellebreton8284 A serious distaste for Marxist terrorists. If you call that wrong, it isn't something wrong with me.
you lost respect me for what now? Live a day in our lives , then circle back. I gladly embrace the fact that you and those who gave you the thumbs up, unsubscribe and no longer "support". I can easily say it speaks volume about your character and value for human life, but I won't. I'll just enjoy the fact that wolves are no longer in the midst pretending to luv iya and the knowledge I drop.
AMAZING!!! Can't wait to fill my kitchen with the wonderful smells and unique TASTES whenever I do a Chris recipe my neighbors call and ask what smells so good!! Love learning this duck cutting technique..
most welcome.. happy cooking
Love the pumpkin vine and ganja in the garden 😂
Real thing big man.. but the skin is where all the flavors is when bunjal/Frying up ,guess is preference bless up every time✌🍻
Not necessarily true IMHO.. skin is mostly fat and not all that great for us.
I always learn from your videos and try them! Awesome man! Happy Weekend Chris!
Good morning Chris, great faq on prepping duck. I remember my mom using the tail/oil can i didn't know better. Thanks for sharing this 🙌.
yea, we gotta be mindful of that fat yea
This was so helpful. Thank you
I learn something new from you every time I watch. As I said in my DM ignore the haters. Thank you for blessing us with your knowledge. You will be blessed in return.
What up chef 👍🇺🇸🇯🇲 love the duck looking good 👌
Chris, I don't have a blow torch so I use the bbq side burner. You could use those burners you have on your outside stove there.
Thank you brother will try this! 🤎👍🏾
most welcome sir
Thank you... Chris yao, yao...
I'm diggin the fresh tree's you got growing👌🏽👌🏽 at 4:35 😉😉
I don’t eat duck but will try to prepare it now for my hubby!!! Thanks for sharing💙
you're welcome
howdy wicked looking Mary Jane plants growing in the back yard next to your pumpkins . subscribed .
That’s a nice garden there!
thx kindly
Boy that looks good, thanks for sharing ✊
most welcome
Good day Uncle Chris. Great technique👊🏼👊🏼. We use to say waste not want not when it comes to curry duck. But now I know exactly where that fat from the duck will stay and clog up. Stay blessed keep healthy and keep safe in all that you do. One love from beautiful Trinidad and Tobago ❤️👍🏼👊🏼👊🏼🇹🇹.
one luv!
Wowww!!!! I was searching, surely will try this duck recipe
check my channel and webiste
@@caribbeanpot i already subscribed your you tube channel
@@caribbeanpot please mention it clearly
Pretty cool
Wow. Ever had curry duck ! Looks yummy
you must remedy that.. its delicious
Yes Chris niceness curry duck an dhal an rice...or dalhpurie wicked mouth watering delicious...😋😋
I'll take the rice or buss-up-shut
Thank you for showing patronage to the struggle Chris be blessed! 🙌🏾
one luv
Charring the duck at first is an interesting twist to this recipe. This is a meat I used to enjoy back then although I haven't personally prepared. I'm transitioning vegan but I have cooked for friends and family
charring serves to burn off tiny feathers and it also gives the meat a lovely smoky taste
Tis is my fav meat, I luv it, I remember my grams an aunts doin tis on a fire side, it does smell bad roasting it but it taste really delicious after , the pumpkin leaf thing is new to me but it’s interesting
the smell is indeed unique
That smell is good to me 'cuz it brings back good memories
Nicely done👍👍
thx
My gran loved the tail, fried crispy 😄😄
yea, most older folks do.. but too much fat IMHO
after drinkin quite a bit today, this vid is the bomb. mad skills at butchering that chickey bro !
thx
good food from my homie
Thanks for the tips Chris! Can you answer a question about your pimento plants? I was wondering if they come back year round after winter?
no, unfortunately they die in the winter
caribbeanpot ok thanks! That sucks and I successfully planted some back in June and it's so big, but it hasn't bear fruit yet.
"that neck looking rude on camera" 🤣🤣🤣🤣
🤣 he's funny
is true
Hi Chris !Yolanda from Boston ,can you let know what fruit is best to add to my ghost pepper sauce ?
I've add Mango, Pineapples and strawberry, blueberries and raspberries all work too
Thank you very much .
...so what if yuh doh ha pumpkin leaves, wuh yuh could use?
You ever did curry oxtail ?
Good morning Boss 👍🏽
morning morning.. things good?
caribbeanpot Yes my brother. I just got through watching your video. I hope things safe with you and your family. Stay bless 🙏🏽
Irie? Irie! 😁
irie
Chris, you made a very good point. Parents seemed very reluctant to explain stuff to kids back in the day. "Yuh too damn fast" lol.
so true eh. sad actually.
ما شاء الله نعمه
??
No problem with you trimming off the fat for this dish if that's how you like it but throwing it in the trash is a mistake. Rendering the fat and keeping it refrigerated is a much better idea.The skin cooked until crispy is a delicacy. Think Peking Duck. Duck fat is a healthier alternative to butter and many of the processed seed oils and oh yes it really does add flavor. Try it. You'll like it.
each his own.. I'm cutting back on my fat intake and the skill I posses, I don;t rely on fat for flavor. BTW, the scraps from my kitchen goes into the city wide composting program. Not my sink.
I do keep and render the fat from chinese duck. I don
t think it is healthier than butter but what do I know :)
@@nsandcc2008 Furthermore, what many are unaware of is the health benefits to duck fat. Duck fat contains 35.7% saturates, 50.5% monounsaturates (high in linoleic acid) and 13.7% polyunsaturated fats.(Which contains Omega-6 and Omega-3 essential oils). This compares to olive oil which is: 75% monounsaturated fat (mostly oleic acid) 13% saturated fat and 10% Omega-6 linoleic acid and 2% Omega-3 linoleic acid. The main difference between chicken, turkey and duck is that duck contains more linoleic acid, which chicken and turkey contain a higher amount of polyunsaturated fats. It appears that duck and goose fat is more like olive oil than it is like butter or beef.
Lol lol...is that some weed growing by the pumpkin????
thing is about 9 ft tall
Chris, my neighbour next door lives in an upstairs apartment and he would cut hard meat late at night to piss off his downstairs neighbour
You can only cook curry duck with skin...from ducks warm countries...Ducks from warm countries are more lean,compared to ducks from cold countries where they've got more fat to keep them warm...Ducks from cold countries are better for baking
Love your style but HIGHLY Disagree with cutting it up into small pieces. I find medium to medium large pieces cook better. They do not shrivel up and cook away. Pls let me know if I can improve.
Never
looks terrible this is not how its done. see curry duck by shanti thats how its done