More than just roast: Discovering the versatility of chicken, turkey and duck

Chicken, turkey and duck: we all have the stereotypical dishes that come to mind when we think of these poultry staples. But what if they were far more versatile than we thought?

To prove this, the USA Poultry & Egg Export Council (USAPEEC) recently teamed up with a roster of talented chefs. Their goal was to showcase the untapped potential of US chicken, turkey and duck, highlighting how they can spice up any occasion or restaurant menu.

Chef Sonny Mariano delivered a mind-blowing twist on gyoza. Swapping the traditional pastry for chicken skin seared to an irresistible crisp, he added a rich layer of texture and a deeply savory crunch.

Chef Miguel Valdez brought Mediterranean flair to turkey, reimagining it as a kebab. By alternating the meat with pieces of tortilla, he perfectly balanced the turkey’s intensity, creating an experience akin to a deconstructed shawarma.

Elevating the traditional roast, Chef Ivory Vaksman prepared an aniseed-orange duck. Far from the common misconception that duck can taste malansa (gamey), the bright citrus and warm aniseed flavors married beautifully with the rich meat to create a complex, vibrant flavor profile.

Proving turkey belongs in Asian cuisine, Chef Kalel Chan served up an inventive turkey kimchi sushi. Though my low spice tolerance made the heat a bit intense, the bold, fiery flavors were undeniably delicious.

Then came the highlight of the program: our turn in the kitchen. Eager to learn, I volunteered to cook alongside Chef Vaksman, transforming a simple fried chicken dish into an elevated culinary experience.

Standing behind the counter, I was thrilled — learning directly from a professional chef was an opportunity I couldn’t pass up. My first task? Mashed potatoes. How hard could that be?

I quickly learned a completely new approach. We boiled the potatoes with garlic in water as salty as the sea, much like cooking pasta. Next came the sauce, which completely bypassed ordinary salt. Instead, we built a sharp, complex flavor profile using salt-pickled capers and Dijon mustard. We incorporated macadamia nuts for a roasted, nutty depth, and dried apples for a touch of sweetness. Finished with fragrant rosemary and heavy cream, the mixture reduced into a deeply rich, savory sauce.

The chicken itself was boiled with whole peppercorns and salt, then air-dried for two hours to ensure a perfectly crisp fry. Meanwhile, my potatoes were blended with butter, salt, and cream, yielding the smoothest, creamiest mash I had ever made.

Finally, I learned the art of plating: laying the sauce down first before resting the chicken on top, creating a visual masterpiece that tasted just as good as it looked.

That was my biggest takeaway. Chicken, turkey and duck are far from limited to the dishes we traditionally associate with them. With a dash of creativity, varied techniques and cross-cultural flavors, these everyday staples can be completely transformed. Sometimes, all it takes is looking at a familiar ingredient from an entirely new perspective.