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Poultry and feathered game
Poultry and feathered game
 
Categories:
Poultry and feathered game
Poultry and feathered game
Armagnac-Drunken Capon
Michel Guérard, Les Prés d'Eugénie, France
Basque Chicken
Braised Bresse Chicken with Preserved Lemon and Crayfish
Braised Bresse Chicken with Tarragon
Sophie Bise, Auberge du Père Bise, France
Braised Chicken with Apples and Calvados
Michel Bruneau - Restaurant La Bourride
Braised Duck Legs with Bok Choy
Brazilian Chicken Pie
Bresse Chicken Breast with Egg and Seared Langoustine
Bresse Chicken Fricassee with Garlic Cloves and Foie Gras
Georges Blanc, Restaurant Georges Blanc, France
Bresse Chicken in Cocotte with Vegetables and Truffle Mousseline
Philippe Rochat, Hôtel de Ville, Switzerland
Buttermilk Chicken with Corn Fritters
Cajun Chicken and Andouille Filé Gumbo
Chich Taouk, Lebanese-Style Chicken Skewers
Chicken Adobo
Chicken and Mushroom Pie
Chicken Breasts Stuffed with Goat Cheese and Smoked Salmon
Chicken Breasts with Bresse Blue Cheese
Chicken Breasts with Green and White Asparagus and March Beer
Chicken Breasts with White Asparagus and Cress Mousse
Chicken Cordon Bleu
Chicken Curry
Chicken Curry with Yogurt
Chicken Escalopes with Sage and Prosciutto
Chicken Grand-Mere Francine
Daniel Boulud, Daniel, United-States
Chicken Kiev
Chicken Nems (Spring Rolls) with Cauliflower Croquettes
Chicken Pot au Feu
Chicken Roulades with Mushroom and Goat's Milk Yogurt Mousse
Chicken Stew with Olives
Chicken Stir Fry with Cashews, Baby Vegetables and Couscous
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
Christmas Turkey Stuffed with Cognac, Apples and Raisins
Cold Chicken with Lemon and Cilantro
Crispy Chicken Strips with Basil Sauce
Crispy Chicken-Ham Duo with Mustard
Crispy Turkey and Wild Mushroom Pie
Duck Breast with Corsican Clementines
Duck Breast with Sweet Spices en Cocotte
Duck Tourtière from the Outaouais region
Duck with Vanilla
Emmenthal-Style Roast Small Chicken (Guggeli)
Free-Range Chicken with Black Sesame Seeds and Confit Shallots
Alain Passard
Free-range guinea fowl glazed with armagnac
Géline (Black Poultry) in Salt Crust with Sautéed Potatoes
Jean Bardet, Château Belmont, France
Goose Visé-Style
Guinea Fowl Breasts with Ground Cherries and Buckwheat Honey
Martin Boucher, Manoir des Érables, Québec
Guinea Hen with Exotic Flavors
Herb-Roasted Turkey with Citrus Glaze
Honey-Glazed Guinea Hen Breasts
Indian-Style Quail in a Beet, Apricot and Tomato Chutney
Daniel Boulud, Daniel, United-States
Jerk Chicken
Little Ostrich Roasts with Field Berries
Maple-Glazed Chicken
Maple-Lacquered Duck Legs with Mint Salad
Marinated Chicken Skewers
Mauritian-Style Chicken and Fruit Dry Curry
Mole Enchiladas
Morel-Stuffed Chicken Legs with Mercière Sauce and Scented Rice
Moroccan Chicken with Almonds and Chick Peas
Mother Christmas Turkey
Ostrich Filet Mignon with Green Peppercorns and Mandarins
Pan-Seared Duck Steak with Mango Tagliatelle and Lime
Bernard Villain
Partridge “Estouffade” with Lentils
Pastilla - Moroccan Pigeon Pie
Pheasant Breast with Maple, Pearl Onions and Red Grapes
Pigeon Breasts with Ravioli
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Pigeon with Apple, Passion Fruit and Red Wine Sauce
Giovanni D'Amato, Ristorante Il Rigoletto, Italy
Poached Bresse Chicken with Garden Herbs and Madras Curry Butter
Philippe Chevrier, Domaine de Châteauvieux, Switzerland
Pounti or Pountari
Red Enchiladas
Roast Capon "Vieille France"
Roast Chicken in a Salt Crust with Spring Cabbage Gratin and Morel Sauce
Per Hallundbaek, Falsled Kro, Denmark
Roast Goose with Christmas Beer Sauce Reduction
Roast Goose with Prunes
Roast Guinea Fowl Capon with Ceps and Orange
Roast Guinea Fowl with Pumpkin Gratin
Guy Savoy
Roast Pigeon with Truffle
Jacques Lameloise, Lameloise, France
Roast Turkey with Chestnuts
Roast Turkey with Cranberry Orange Glaze
Roast Turkey with Oyster Herb Stuffing and Giblet Gravy
Roasted Green Cabbage Paupiettes Stuffed with Pigeon Hearts and Truffle Purée, with a Savory Brown Sauce
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Roulade Sévigné - Rolled Stuffed Guinea Fowl Breast
Satay Chicken Skewers
Southern Roast Turkey with Bourbon Peach Glaze
Stuffed Capon in a Golden Crust with Apricots and Nuts
Tandoori Chicken Fingers
Thai Marinated Chicken Strips
Thinly Sliced Chicken Breast with LIme
Traditional Stuffed Turkey - Quebec
Turkey Breast with Asparagus Cream Sauce
Turkey Breast with Bigoli Pasta and Giblet-Foie Gras Sauce
Charlie Trotter
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
Turkey with Cranberry-Maple Stuffing
Warm Chicken and Blueberry Salad
West Indian Chicken Curry with Coconut
Whole Turkey with Chestnut and Sausage
Wine-Simmered Fruit Stuffing (Turkey)
Wok-Cooked Chicken Packets
Young Duck Roasted with Red Butter
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