Poultry is more than just chicken - think duck, turkey, capon, and quail. To start, lively host Spencer Watts slow-smokes a capon and stuffs it with buttery, garlicy cornbread. For his next dish, Spencer captivates us with a rich duck breast, with smoky Asian flavours. Infused with earthy green tea and paired with fragrant fluffy rice, this tender duck breast soaks up all the bold aromas. Then, Spencer shows us a crispy grilled quail à l’orange. Doused in a tart red wine marinade and grilled at medium-high heat, the tender quail is best served with a drizzle of warm orange sauce. Finally, Spencer grills up a dish that could feed a whole neighbourhood - barbeque roasted turkey. A salty, sugary, and luxury brine plumps up Spencer’s turkey for a juicy and delicious meal.
