Devilled Duck, Chicken or Turkey

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • 6 portions cold roast duck, chicken or turkey
  • ¼ pound softened butter

Method

Score poultry with a sharp knife. Combine butter, mustards, chutney, curry powder and lemon juice in a mortar, and pound to a smooth paste. Season to taste with salt and cayenne pepper. Spread on cold duck, chicken or turkey, and grill until sizzling hot.