Poultry and Game

//Poultry and Game
  • Roast duck with blood orange Lillet sauce | adrunkenduck.com

Roast Duck with Blood Orange-Lillet Sauce

Delicious and elegant roast duck, basted and stuffed with crimson colored blood oranges and fresh sage, and served with a citrus-sage and Lillet reduction sauce.  An easy-to-follow roast duck recipe – and a super delicious way to say goodbye to summer and hello to beautiful fall.When you think of roast duck, especially with a fruity […]

By |September 18th, 2015|Fall, Poultry and Game|1 Comment
  • Coq au Vin \ A Drunken Duck

Coq au Vin

Coq au Vin, the classic French fricassée of chicken – or more specifically – tough old rooster, is slowly cooked in mushrooms, onions, pork fat, Armagnac, and a heady braising liquid of Burgundy wine and beef broth.
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By |July 28th, 2015|Poultry and Game|0 Comments
  • roast-chicken-a-la-duxcelles

Roast Chicken Stuffed with Minced Mushroom and Shallot

Serves: 4 | Prep: 20 minutes | Cook: 25 minutes sauté duxelles, 20 minutes per pound roasting

I put to you, why settle for only the sexy chicken parts, like breasts and thighs, when you can have a  delicious whole roasted chicken?  Roasting chicken requires little effort, and truthfully, little skill.  This variation is mercifully easy to prepare when […]

By |April 17th, 2015|Poultry and Game, Winter|0 Comments
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