Doesn’t turkey (lean, protein-rich and densely nutritious) deserve more time on your table than a holiday or two a year? Once you have these easy, delicious and extraordinary methods for cooking fowl, you’ll be able to delight and impress your guests. The menu includes such delectable as Cornish hens that take only 20 minutes from start to finish, crispy duck legs rendered in their own fat, ad creamy liver paté even for those who don’t think that they like liver.
Duck Confit
You’ll be making:
- Butterflied Herbed Cornish Hens Cooked Under a Brick
- Duck Confit
- Sautéed Quail over Lentil salad with Corn, Fennel, Red Peppers and Caramelized Shallots
- Ginger and Star Anise Marinaded Roasted Turkey Legs
- Pomegranate-Glazed Duck Breast
- Pastured Chicken Liver Paté with Parsley and Ramps
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