Poultry and feathered game

Bresse Chicken

Bresse Chicken in Cocotte with Vegetables and Truffle Mousseline
      Philippe Rochat, Hôtel de Ville, Switzerland

Chicken

Armagnac-Drunken Capon
      Michel Guérard, Les Prés d'Eugénie, France
Basque Chicken
Braised Chicken with Apples and Calvados
      Michel Bruneau - Restaurant La Bourride,
Brazilian Chicken Pie
Buttermilk Chicken with Corn Fritters
Cajun Chicken and Andouille Filé Gumbo
Chich Taouk, Lebanese-Style Chicken Skewers
Chicken and Mushroom Pie
Chicken Breasts with Green and White Asparagus and March Beer
Chicken Breasts with White Asparagus and Cress Mousse
Chicken Escalopes with Sage and Prosciutto
Chicken Grand-Mere Francine
      Daniel Boulud, Daniel, United States
Chicken Nems (Spring Rolls) with Cauliflower Croquettes
Chicken Pot au Feu
Chicken Stew with Olives
Chicken Stuffed with Sweet Couscous - Shoua
Chicken with Peanuts
Chicken with Rum, Dominican-Style
Chicken with Sultanas and Melon Balls
      Thierry Daraize, Québec,
Chicken Yassa
Cold Chicken with Lemon and Cilantro
Emmenthal-Style Roast Small Chicken (Guggeli)
Free-Range Chicken with Black Sesame Seeds and Confit Shallots
      Alain Passard - L'Arpège - Paris, France,
Géline (Black Poultry) in Salt Crust with Sautéed Potatoes
      Jean Bardet, Jean Bardet - Château Belmont, France
Jerk Chicken
Maple-Glazed Chicken
      Pierre Faucher, Sucrerie de la Montagne, Canada
Marinated Chicken Skewers
Morel-Stuffed Chicken Legs with Mercière Sauce and Scented Rice
Moroccan Chicken with Almonds and Chick Peas
Roast Capon "Vieille France"
Roast Chicken in a Salt Crust with Spring Cabbage Gratin and Morel Sauce
      Per Hallundbaek, Engø Gård, Norway
Satay Chicken Skewers
Tandoori Chicken Fingers
Warm Chicken and Blueberry Salad
West Indian Chicken Curry with Coconut
Wok-Cooked Chicken Packets

Duck

Braised Duck Legs with Bok Choy
Duck Breast with Corsican Clementines
Duck Tourtière from the Outaouais region
Maple-Lacquered Duck Legs with Mint Salad
Pan-Seared Duck Steak with Mango Tagliatelle and Lime
      Bernard Villain, Moulin de l'Abbaye

Goose

Goose Visé-Style
Roast Goose with Christmas Beer Sauce Reduction

Guinea Fowl

Pounti or Pountari
Roast Guinea Fowl Capon with Ceps and Orange
Roast Guinea Fowl with Pumpkin Gratin
      Guy Savoy, Restaurant Guy Savoy, France
Roulade Sévigné - Rolled Stuffed Guinea Fowl Breast

Ostrich

Little Ostrich Roasts with Field Berries
Ostrich Filet Mignon with Green Peppercorns and Mandarins

Partridge

Partridge “Estouffade” with Lentils

Pheasant

Pheasant Breast with Maple, Pearl Onions and Red Grapes

Pigeon

Pastilla - Moroccan Pigeon Pie
Pigeon with Apple, Passion Fruit and Red Wine Sauce
      Giovanni D'Amato, Ristorante Il Rigoletto, Italy
Roast Pigeon with Truffle
      Jacques Lameloise, Lameloise, France

Quail

Indian-Style Quail in a Beet, Apricot and Tomato Chutney
      Daniel Boulud, Daniel, United States

Turkey

Christmas Turkey Stuffed with Cognac, Apples and Raisins
Herb-Roasted Turkey with Citrus Glaze
Roast Turkey with Chestnuts
Roast Turkey with Oyster Herb Stuffing and Giblet Gravy
Southern Roast Turkey with Bourbon Peach Glaze
Traditional Stuffed Turkey - Quebec
Turkey Breast with Bigoli Pasta and Giblet-Foie Gras Sauce
      Charlie Trotter, Charlie Trotter's, United States
Turkey Breast with Southwestern Cornbread Stuffing
Turkey Mole Poblano - Turkey in Mole Sauce
Turkey Stuffed with Meat, Tomatoes and Red Currants
Turkey Stuffed with Walnuts - Peru recheado com nozes
Whole Turkey with Chestnut and Sausage