Heritage at the 2023 Trinidad and Tobago Energy Conference

Heritage had a significant presence at the Trinidad and Tobago Energy Conference, held from January 23-25 at the Hyatt Regency in Port of Spain. The Company constructed a media lounge to host local and international guests looking to learn more about Heritage, its contributions to the national economy, and the ways in which it can work in partnership with other organisations to achieve shared objectives.

Some conference highlights included an interview with Heritage CEO Ms. Arlene Chow, in which she shared details about the Company’s success as well as some of its plans for the future; a panel discussion featuring Heritage Business Development Leader Mr. Kerry Rampersad, which focused on regional exploration and production updates; and oil and gas industry pioneer Dr. Krishna Persad’s presentation of a token of appreciation to the Company during the event’s closing ceremony.

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PERRY JAGDEO, HSE TEAM LEAD

Preparation:

· 6 to 7 lbs of duck, cut into 1-inch pieces

· ½ cup of flour

· 1 lime

Method:

· Clean each piece and remove excess skin and fat.

· Fill a bowl with water, then place the meat, flour and squeezed lime into it and mix thoroughly. Leave soaking for about five (5) minutes.

· With clean water, wash the meat free of flour and lime, and place in colander to drain.

Seasoning:

· 15 leaves of bandhania

· 3 pimento peppers

· 1 hot pepper

· 5 sprigs of thyme

· 5 heads of garlic

· 1 tbsp. of salt

Method:

· Make green seasoning by mincing bandhania, pimento peppers, hot pepper, garlic, and thyme in a food processor. Reserve ¼ cup.

· Season duck with green seasoning, salt and pepper.

· Marinate for several hours or overnight.

Cooking:

· 3 tbsps. of oil

· ½ medium onion, cut in circles

· 2 tbsps. of curry powder (Raja Jahan)

· 1 tbsp. of saffron (turmeric)

· 1 tbsp. of duck and goat curry

Method:

When ready to cook, make a curry paste: In a small bowl, mix turmeric, duck and goat curry, curry powder, ¼ cup reserved green seasoning, and ½ cup water. Set aside.

· Heat oil in a large pot; add onions and pepper slices until the edges are golden brown. Add curry paste and cook until a thick paste is formed. Add the seasoned duck and mix thoroughly. Cover, reduce heat to medium and cook until the duck springs its own water.

Remove the cover and turn occasionally to ensure the duck does not stick to the pot. Add water to cover the meat. Cover and reduce the heat to low, allowing the duck to cook until the meat is tender and most of the liquid has evaporated. Again, stir occasionally to ensure that the duck does not stick to the bottom of the pot.

When the duck is tender, add salt to taste if required, then turn off the heat.

Happy eating!

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