Category: Poultry
Roast wild Duck with Juniper Recipe (Canard aux Genievres)
Wild duck should be served slightly underdone or the meat will be very tough. There is little meat on the leg, so one duck will serve only two people —keep the legs for making a tasty stock.
Duck with Orange Sauce Recipe (Canard â la Bigarade)
Commercially raised ducks tend to be much fattier than wild ducks. In this recipe, the initial slow cooking and pricking the skin of the duck helps to draw out the excess fat.
Pheasant Breast with Apples Recipe (Faisan a la Normande)
The Normandy countryside is full of picturesque apple orchards and herds of grazing cows. Many regional dishes contain apples or Calvados and rich Normandy cream.
Roast Pheasant With Port Recipe (Faisan Roti au Porto)
Roasting the pheasant in foil keeps the flesh particularly moist. This recipe is best for very young birds and, if you have a choice, request the more tender female birds.
Guinea Fowl or Chicken with Cabbage Recipe (Pintade au Chou)
Guinea fowl is a domesticated relative of pheasant, so you can substitute pheasant or even chicken in this recipe. In some parts of France, such as Burgundy, garlic sausage may be added.
Turkey Escalopes with Capers Recipe (Escalopes en Capilotade)
A staple of bistro cooking, these thin slices of poultry or meat, called escalopes or sometimes paillards, cook very quickly and can be served with all kinds of interesting sauces.
Chicken With Red Wine Vinegar Recipe (Poulet au Vinaigre)
This dish is an easy version of the modern classic invented by one of the masters of French cooking, the late Fernand Point of the Michelin-starred restaurant near Lyons, La Pyramide.
Chicken with Olives Recipe (Poulet â la Provençale)
Chicken breasts or turkey, veal or pork escalopes may be flattened for quick and even cooking. You can buy them ready-prepared in France, but they are easy to do at home.
Chicken Breasts with Grapes Recipe (Suprémes de Volaille Veronique )
When grapes are used in a dish, it is often called “Veronique” or sometimes “a la vigneronne” after the wife of the grape grower. Here they are cooked with chicken in a creamy sauce.
Tarragon Chicken Breasts Recipe (Suprémes de Poulet â l’Estragon)
The classic French version of this dish uses a whole chicken, but boneless breasts are quick to cook and elegant. The combination of dried and fresh tarragon makes a wonderfully aromatic sauce.