French Poultry Recipes

GETTING READY 1. Using moist paper towels, clean the quartered ducklings and season with salt and pepper. Prepare a marinade by mixing the ingredients in a large bowl. Coat the ducklings well with marinade, cover using a foil and allow to refrigerate... - 46.2797

GETTING READY 1. In a food processor jar, combine the poultry meat and ham. 2. Mince finely. You can also have this done by your butcher. 3. Grease a 2-quart terrine or casserole. MAKING 4. In a microwavable dish, place carrots. 5. Cook them for 3 minutes... - 45.8231

GETTING READY 1. Roast the ducks at 400°F for about 45 to 60 minutes. Once done, keep them aside to cool. MAKING 2. Take a pan and sauté the bacon, onions, duck livers, and orange rind in the butter. 3. Add some olives and brandy. Let this mixture cook for... - 45.8187

GETTING READY 1. Preheat the oven to 200°C/400°F/Gas Mark 6. MAKING 2. Apply salt and pepper to the inside of the duck and place it in a lightly oiled roasting tin. 3. Cook in the preheated oven, for about 30 minutes. 4. In a frying pan heat the remaining... - 45.0738

MAKING 1 Clean the hen throughly. 2 In a food processor, put all the stuffing ingredients and blend. 3 Stuff the hen with the prepared stuffing and sew the hen firmly at the ends. 4 In a very large pot, put the hen with vegetables, garlic, clove,... - 44.9852

GETTING READY 1) Cut rabbit into 6 or 8 pieces and put them in a large bowl. 2) Stir salt in cold water and soak rabbit for 1-2 hours. 3) Drain and pat dry thoroughly. 4) Coat with mustard, cover with cheesecloth and refrigerate overnight. 5) Remove rind and... - 44.8504

MAKING To make cream sauce: 1. Into a small pan put milk with sliced onion and carrot, peppercorns, mace, herbs and cloves and heat slowly for 20 minutes. 2. In another pan melt butter, stir in flour, strain on milk and bring to the boil, stirring... - 44.5225

Dust the pheasant with the flour. In a large skillet brown the pheasant in the butter over low heat. Tilt the pan away from you and flame with the brandy. Add the red wine, seasoning and chicken stock. Cover and simmer until the pheasant is tender, about 40... - 44.509

GETTING READY 1. Mince livers, pork or veal, fat bacon, finely chopped onions and crushed garlic together. MAKING 2. In a bowl mix with breadcrumbs, egg beaten with milk, chopped herbs, orange rind and brandy (or sherry) and add seasoning and mace. 3. With... - 44.5044

GETTING READY 1) Wash the birds and dry them. 2) Secure with string for ease of handling. MAKING 3) In the cooker, heat the butter and brown the guinea fowl all over. 4) Take out from cooker and drain well. 5) In hot butter, saute the shallots, lift out... - 44.2012

GETTING READY 1. With a sharp pointed knife, slice the meat from pheasant carcass. 2. Discard skin. 3. Cut breast meat into strips. 4. Scrape sinews from leg meat. 5. In a bowl, put breast meat with ham and pork strips, pour brandy and Madeira on top. Cover... - 44.1954

Rub the duck inside with salt and marjoram. Coarsely chop the olives and anchovy fillets. Peel and core the apple and cut into slices. Soak the white bread in water, squeeze dry and mix with the olives, anchovies, apple slices and eggs. Stuff the neck end of... - 42.9916

Heat Browning Skillet in Radararige oven 4 1/2 minutes. Add oil and Cornish hen halves, breast side down, rubbed with pepper. Cover, cook in oven 5 minutes. Turn halves over after 2 1/2 minutes. Remove from skillet; keep warm. Add sausage, apples, pepper, and... - 42.8688

GETTING READY 1. Clean the bird and cut in half. Remove the feet. MAKING 2. In a pan add butter and heat until it browns. 3. Stir in diced bacon fat and fry till crisp. Drain out the bacon. 4. Add the bird and brown on both sides. Discard the fat. 5. Add... - 42.6025

Lightly brush duck breast with the oil. Combine salt, pepper and 5 spice powder and pat onto duck breast to adhere. Broil on an oiled broiler pan 5-8 minutes, turning once or until medium-rare. Keep warm. In a small saucepan combine the cranberry juice, red... - 42.4984

Rub the fillets with salt and pepper and the lemon juice. Coat them with the flour. Melt the butter in a frying pan. Add the shallots and ham. Fry until the shallots are soft but not brown. Put the hare fillets in the pan and brown on all sides. Pour over the... - 42.2643

1. Cut 8 thin slices from 1 1/2 oranges, leave 4 slices whole and cut the rest in half. Scoop out any remaining flesh. 2. Grate the rind and squeeze the juice from the remaining 1 1/2 oranges. 3. Pound the scooped-out flesh with a third of the grated rind,... - 42.2355

GETTING READY 1) Peel the oranges, remove the pith, and divide in segments. 2) Slice the rinds into thin strips, boil for 10 minutes, and keep aside with the orange segments for granishing later. 3) Preheat oven to 400 degree. MAKING 4) Truss the ducks. 5)... - 42.2199

For gravy base: Heat oil in heavy large saucepan over medium heat. Add onion, garlic, and oregano. Saute until onion is soft, about 5 minutes. Add next 4 ingredients. Whisk in chicken broth. Bring gravy base just to boil, whisking constantly. Reduce heat and... - 42.1913

GETTING READY 1) Preheat the oven to 450°F. 2) Rinse the duck thoroughly, pat dry then remove the giblets, neck and wing tips to first joint. MAKING 3) In a bowl, mix all the seasonings together, except Grand Marnier. 4) Rub the mixture inside the cavity... - 41.8325

GETTING READY 1. Dredge quails with seasoned flour. MAKING 2. In a large Dutch oven or a casserole, melt butter over medium high flame. 3. When the butter starts to froth, arrange the birds breast side down and sear evenly on all sides until lightly... - 41.8056

1.Cut through skin connecting legs to body, then find with your fingers the joints between legs and body and cut through these; the cuts which consist of the combined legs and thighs are called marylands. 2.Cut maryland pieces into 2 at joint to give thigh... - 41.6829

MAKING 1. In a pan melt butter. Add diced bacon and fry it. 2. Fry the whole pigeons in fat until brown. Drain out and keep aside. 3. Add vegetables and sauté until most of the fat is absorbed. 4. Stir in flour to absorb remaining fat. 5. Pour the stock... - 41.0345

GETTING READY 1) Cut the pheasant. Though it can be cut up after cooking, it is convenient to cut before. 2) Hung the bird well, until used. 3) Chop the shallots. 4) Peal and core the apple rings. MAKING 5) Brown the pheasant and chopped shallots in the... - 39.7835

GETTING READY 1) Clean the pheasants. 2) Chop two of the onions and the birds' livers. 3) Put half the mixture in each pheasant. MAKING 4) In a skillet, heat oil and butter together and brown birds all over. 5) Put the birds into a casserole. 6) Remove... - 39.7066

Rinse the ducks and pat dry. Combine the salt, pepper, herbs, and spices in a bowl. Coat each piece of duck in the mixture and lay flat in a dish, sprinkling the remainder of the salt mixture on top. Refrigerate for at least 2 hours (even better, up to 24... - 39.5803

Melt half the butter in a flameproof casserole, add the pheasant and fry until browned on all sides; remove from the pan. Add the onions and garlic to the pan and cook gently for 10 minutes. Return the pheasant to the pan, add the fonds brun or beef stock,... - 36.8878

Preheat oven to 350 °F. Line 9-inch quiche dish or pie pan with pastry. Trim edges and flute. Layer turkey, cheese, tomato, onion and capers in crust. Blend eggs, mustard, salt and half and half in small bowl. Pour mixture into pie crust. Bake in oven 40 to... - 35.4634

Wrap 2 rashers bacon around each pigeon and secure with string. Melt the butter in a pan, add the pigeons and cook for 10 minutes until browned all over. Pour over the brandy and wine, bring to the boil and cook for 2 minutes. Add the onions, fonds brun or... - 34.724

GETTING READY 1) Cut the squabs and split them in half. MAKING 2) Brush them with butter or oil, and then sprinkle with salt and pepper. 3) On a hot grill or under a broiler, place the squabs with skin side toward the heat. 4) Turn when brown. 5) Cook for... - 34.5384

1. Remove giblets and necks from hens. (If using 1 large hen, cut in half.) Rinse hens with running cold water; pat dry with paper towels; coat lightly with flour. 2. In 4-quart Dutch oven over medium-high heat, in hot salad oil, cook hens until well browned... - 30.2443

All poultry livers can be used in this way, even chicken liver, which can provide a delicious little hot hors-d'oeuvre to serve before the roast fowl. The liver is used raw. Weigh the livers; take the half of whatever this weight is in fat green bacon, and... - 22.5914