1. Wash the duck and set aside.

2. Make a paste of onion, ginger, garlic and green chillies.

3. Dry roast green cardamom, cinnamon and cloves. Grind them to a fine powder.

4. Peel potatoes and red pumpkin and cut them into one-inch cubes. Soak them in water, and set aside.

5. In a wok/kadai heat mustard oil, add bay leaves, and onion paste and saute for about three to four minutes.

6. Now add the sugar until it almost caramelizes.

7. Add the duck pieces and cook on a medium flame for about 15 minutes, adding a little water if required during cooking.

8. Add turmeric powder and coriander powder and mix well.

9. Add potatoes and pumpkin and stir well. Now add enough water to cover the duck pieces.

10. Cover and cook for about an hour or until the duck pieces are soft.

11. Finally, sprinkle the dry spice powder and mix. The duck curry should be semi-dry.

12. Serve with steamed rice.

1. Heat oven to 220°C fan or 200°C gas.

2. Put a small roasting tin in the oven and let it heat up for a few minutes.

3. Season the US duck skin and flesh. Then put the duck into the tin, skin-side down, and roast for 10 minutes until the skin is golden and crisp and the fat has run out. Leave for 15 minutes.

4. Meanwhile, mix 2 tbsp maple syrup with the garlic and chilli paste.

5. Remove the fat from the pan, turn the duck skin-side up, then roast for another 5 minutes, basting with the maple mix once or twice until sticky and glazed and the duck is pink in the middle. Remove and let the duck rest for 5 minutes.

6. Pile the salad and the radishes into two serving plates.

7. Slice the duck at an angle and nestle into the salad. Stir the rest of the maple syrup and the sherry vinegar into the leftover juices in the pan. Then drizzle over the salad, season and serve straight away.

1. Heat oven to 160°C/140°C fan/gas.

2. Toast the star anise and coriander seeds in a dry pan until aromatic.

3. Place the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar).

4. Put the spice salt in a bowl, add sugar. Mix well and set aside.

5. Lightly score the skin of the US duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs turn the duck so that it browns evenly on all sides.

6. Pour off the excess fat, then place the duck breast-side up and season all over with the sugar and spice mix.

7. Pack the plums around the duck reserving some for plating and pour over the vinegar and stock.

8. Roast in the oven for 2 hours or until the duck is golden and the plums have broken down.

9. Increase the temperature of the oven for 10 more minutes to crisp up the skin.

10. Take the duck out of the pan and let it rest for 10 minutes. Then spoon the excess fat off the plums. Carve the duck and serve with a spoonful of plums.

1. Take the whole duck and debone the leg.

2. Make a boneless leg mince with ginger, garlic, coriander, and onion. And keep aside.

3. Make round koftas and poach them in water.

4. Then cook rice with whole garam masala, bay leaf, peppercorn, clove, black cumin, cinnamon, coriander,
and pudina in the same poaching water.

For Biryani
1. In a cooking pot heat ghee and oil.

2. Then add bay leaf, peppercorn, cinnamon, mace, and cloves, and allow them to crackle.

3. Then add brown onion and ginger garlic paste and cook for a minute.

4. Then add coriander powder, red chilli powder, turmeric, and salt.

5. Next, add curd and bhuno.

6. Then add green chilli and ginger julienne, mace and cardamom powder.

7. Then add rice water and poached kofta and cook for 2 minutes.

8. Remove 1/2 of kofta gravy and put 1/2 cooked rice.

9. Then pour kofta gravy over rice and finish with saffron milk, brown onion, and chopped mint.

10. Cook for 10 minutes on dum cooking.

11. After 10 minutes, serve hot duck kofta biryani garnished with brown onion.

For Cooking Turkey
1. Take a stock pot large enough to accommodate the whole turkey.

2. Make a brine solution by adding all the ingredients mentioned under ‘Brine For Turkey’, check the seasoning and add more salt if required, the solution should taste slightly salty.

3. Wash the turkey and put it into the brine solution. Keep it for at least 24 hours.

4. After 24 hours take out the turkey, dab it dry and apply butter, garlic and chilli flakes mixture all over the turkey.

5. Cut the vegetables to be placed under the turkey for roasting.

6. Keep turkey in the roasting pan along with the vegetables.

7. Cook for 10 minutes in a preheated oven at 200°C.

8. Take out the Turkey, baste it with butter and oil mixture and cover with silver foil.

9. Take 1/2 for each 1/2 kg of turkey, and calculate the timing with the weight of the bird. Cook at 180°C. Once done take out and rest.

For Turkey Jus
1. Remove all the vegetables from the roasting pan.

2. Pour over excess fat.

3. Add a tablespoon of flour to the pan and cook along with the bites of scraping left over in the pan.

4. Add the vegetables, turkey winglets, turkey neck, which was roasted along with the bird and sauté.

5. Add a tablespoon of tomato concasse and chicken stock into the pan and cook along with other ingredients.

6. Reduce to strengthen the flavour.

7. Strain and mix with butter.

8. Serve along with the turkey.

For Green Peas & Bacon Crumble
1. Take a pan, add butter along with bites of bread and toast till golden brown.

2. Remove from the pan and add chopped bacon. Cook till crispy.

3. Then add green peas and sauté along with the bacon.

4. Season well, add crispy bread crumbles and finish the dish.

For Sweet Potato Mash
1. Take a pan and add a little salt to it.

2. Peel sweet potatoes and put them into the pan. Boil and cook till tender.

3. Take out and mash well.

4. In another pan, take some butter and milk, and add sweet potato mash.

5. Mix well so that everything comes together.

6. Season with salt, pepper and little nutmeg.

7. Take out in a suitable bowl.

1. Clean and marinate the turkey breast and make slight slits.

2. Mix orange juice, red wine, grated ginger, palm sugar spice powder salt and garlic in a bowl.

3. Marinate the turkey breast in the mixture for a minimum of 2 to 3 hours for the flavours to seep in.

4. Once done, sprinkle the almond flakes and place the turkey on a baking tray.

5. Grill the turkey breast in the oven at 175°C for 22 minutes or until it reaches the core temperature of 177°C.

6. Serve the turkey with orange reduction sauce.

For The Bacon Butter
1. Place all the ingredients in a food processor fitted with the blade attachment.

2. Pulse until smooth.

For The Turkey Leg Wrapped in Bacon
1. Remove the giblets and neck from the turkey’s cavity. Save the neck for making stock and the giblets for making gravy/jus. Set the turkey breast side up in a roasting pan and place on a roasting rack.

2. Liberally rub the inside and outside of the turkey with bacon butter.

3. Put the onion pieces in the cavity of the turkey. Tie the turkey’s legs together with a piece of kitchen twine.

4. Wrap each leg with 2 slices of bacon. Wrap each wing with 1 slice of bacon, tucking the ends underneath the bird or in the crease between the leg and the breast.

5. Weave the bacon blanket. Lay 8 slices of bacon side by side on a piece of parchment or waxed paper. Make sure the slices are as close together as possible.

6. Arrange a rack in the bottom third of the oven, remove any racks above it, and heat to 220°C. Pour 2 cups of water into the roasting pan underneath the turkey and roast the bird.

7. Reduce the oven temperature and roast until it reaches 165°C. Reduce the oven temperature to 160°c. Roast for an additional 2 to 21/2 hours. Use a probe thermometer to test the turkey in 3 places: the breast, the outer thigh, and between the thigh and breast. The turkey should reach 75°C in all 3 places.

8. Remove the turkey to a cutting board or rimmed baking sheet. Rest the turkey for at least 30 minutes and then carve carefully.

For Turkey Breast Mousseline
1. Dice the meat and grind it to a fine paste with salt, pepper, nutmeg, garlic and thyme.

2. Gradually add egg whites till the mixture is smooth.

3. Drizzle in the cream and milk.

4. Use the stuffing as desired.

For Kalonji Spice
1. Place the nigella in the bottom of a jar and top it up with the mixture of honey and vinegar.

2. Let the flavour infuse for a minimum of 72 hours.

For Jamun Chutney
1. Cook sugar with 1 cup water until you get a two-string consistency syrup.

2. Add grated jaggery, and sherry vinegar and bring it to a boil.

3. Add black jamun pulp and mix. Add cinnamon powder. Cook till the mixture thickens.

4. Turn off the heat. Cool and transfer into a sterilized glass jar. Serve.

For Kasundhi Jaggery Glazed Turkey Wings
1. Marinate the turkey wing with salt and pepper.

2. Saute mirepoix and deglaze with white wine.

3. Reduce and add bouquet garni and turkey stock.

4. Braise for 45 minutes on low heat until the meat is cooked.

5. Glaze the wings with a mix of kasundi mustard, jaggery syrup and turkey jus.

6. Finish with cold butter.

For Candied Walnuts
1. Heat a pan over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 tbsp butter.

2. Heat for 5 minutes, stirring frequently with a heatproof non-plastic spatula so that the mixture doesn’t burn.

3. When the sugar mixture starts melting, stir constantly until all the sugar is melted and the nuts are coated.

4. Transfer immediately onto a sheet of parchment paper and separate the nuts right away.

For Hemp Seed Spiced Lentil And Bacon Papad
1. Cook bacon rashers at 180°C for 8 minutes in the oven.

2. Sprinkle hemp seeds and crispy fried lentils on top.

3. Further dehydrate at 60°C for 6 hours until crispy. 

For Achari Masala
1. Dry roast all the whole spices till fragrant and allow them to cool to room temperature.

2. Place in a mixer jar and grind to a fine powder.

3. Store in an airtight container for up to 30 days.

For The Stuffing
1. Heat oil in a pan and saute the diced vegetables till tender.

2. Add the diced chicken leg meat and jalapenos and continue to saute the chicken for a minute.

3. Add the achari spice masala, and salt and saute on a low flame till the chicken is cooked.

4. Add fresh coriander leaves and set aside. This recipe makes 1 cup of the filling.

For Achari Hollandaise
1. Heat oil in a pan and remove from the heat. Add the achari masala and allow it to infuse.

2. Bring the milk to a boil and set aside.

3. In a bowl, add 2 egg yolks. Whisk slowly adding the warm achari masala infused oil.

4. Once the oil is incorporated, slowly whisk in the hot milk.

5. Add the milk a little at a time so the egg yolk has time to emulsify in it.

6. Once the milk is added, place the sauce on a double boiler and cook till it is thickened.

7. Remove from heat and season. Add lime juice and set aside in a warm area.

For The Stuffed Ballotine
1. Dry the skin on the chicken leg.

2. Place the leg skin side down on a cutting board.

3. With the tip of a sharp knife, cut around the thigh bone taking care not to cut through the flesh.

4. Remove the thigh bone, this will leave a pocket in the chicken thigh with the drumstick bone at the bottom.

5. Turn the thigh inside out to expose the drumstick bone. Cut it off leaving the knuckle attached to the chicken leg.

6. This should leave a boneless chicken leg turned inside out.

7. Trim off the excess tendons and season the meat with salt and the achari masala.

8. Turn it back so the seasoned meat is on the inside and stuff the leg meat with the stuffing.

9. Close the opening in the chicken leg with the loose flap of skin and tie off the stuffed chicken leg.

10. Season with salt and achari masala.

11. Heat oil in a pan and sear the chicken till the outer skin is brown and beginning to get crisp.

12. Transfer to a preheated oven at 160°C and cook for a further 1 minute till the chicken leg is cooked through.

13. Rest for 2 minutes in a warm area and then remove the tying threads.

14. Slice the chicken into 1 cm thick slices leaving the drumstick intact.

15. Serve the chicken balotine with a dauphinoise potato, grilled pok choy, sauteed baby carrots and achari hollandaise.

1. Take a whole turkey, make small cuts in the turkey and marinate with hung curd, mustard oil, ginger garlic paste, lemon juice, cloves, green cardamom, black cardamom, cinnamon stick, bay leaf, mace, jaiphal, black pepper, brown onion, mint leaf, coriander leaf, cumin powder, turmeric, red chilli, mint powder, coriander powder, hing, cardamom powder, garam masala powder, and yellow chilli powder.

2. Start rubbing the mixture on the turkey and stuff the whole wheat inside the turkey along with mixed spices. Leave the marinated turkey for 8 hours.

3. Take a pan and heat mustard oil. Add chopped onion, chopped garlic, carrot, broccoli, snowpeas, french beans, asparagus, salt, yellow chilli powder, hing, mint powder and boiled whole wheat once the vegetables are sauteed. Let the mixture cool down for 10 minutes.

4. Take the marinated turkey and stuff the whole wheat vegetable mixture inside the turkey. Try to rub all the spices properly on the turkey so it can tenderise properly.

5. Take a heavy bottom pan and cook the turkey with the marinated mixture for 2 hours on a very low flame.

6. Now on another side add mustard oil to the pan, add carom seeds, asafoetida & fresh haldi paste and cook for 20-30 seconds on a low flame to get a nice yellow colour. Take off the mixture from the flame and add curd into it.

7. Now take the mud vessel and keep a banana leaf. On top of the leaf place turkey and garnish it with the brown onion, fresh coriander and choukh ka raita.

1. Take chicken legs in a bowl and add fresh haldi paste, chopped garlic, ginger garlic paste, lemon zest, lemon juice, along with garam masala, carom seeds, asafoetida, salt and yellow chilli powder. Mix everything well so that all the spices are absorbed by the chicken.

2. Take a pan, add mustard oil and cook the chicken till it is rare medium.

3. Now smoke the rare medium leg inside the double barrel smoker for another 25 to 30 minutes until it has a nice golden colour on top of it.

4. Meanwhile for the tomato chilli sauce, cut tomatoes into quarters, cut the onion and grind them in a jar along with green chillies, salt and a bit of sugar. Grind everything into a smooth paste.

5. For the mint sauce, add coriander, mint, ginger, garlic, onion, black salt, asafoetida and lemon juice.

6. Put the chicken leg on the plate with mint and tomato chutney and garnish it with fresh coriander.