Tag Archives: poultry

Roast duck breasts with parsnip purée

Roast duck breasts with parsnip purée

Roast Duck Breasts with Parsnip Purée  is a classic dish. The duck breasts used for this recipe are called magrets. This is a duck breast that has been completely removed from the bone and has no wing attached. This breast can then have the skin removed or left on. Leaving the skin on gives a crispy finish. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty constitution.  Magret duck breasts usually come vacuum-packed from France and are ready to cook. If you can’t get magrets, simply roast duck breasts still on the carcass, then remove them from the bone once cooked and rested. 

Jointing a bird

Jointing a bird

A bird has a few bits to it, but fortunately all birds have the same bits. Some of the best are inside the bird and most prized is the liver. When buying a bird you will often find a plastic bag inside containing the offal and neck; these are great for making stock. The hen of any bird has the plumpest breasts. The breasts are guarded by the wings and above that you will findthe opening to the neck- remember: the wing end is the neck end; the other end is the cavity. Stuffing goes in the neck end, howeveryou can put flavourings in the cavity. It is much more economicalto buy the whole bird, joint it yourself, and get the most out of it, rather than buying the portions in a foam tray. Learning to joint a chicken is one of the most useful skills a cook can have and is easy with a bit of practice.

Poultry and game know-how

Poultry and game know-how

Poultry is the term applied to all domesticated farmyard birds and includes chicken, turkey, duck and geese. Chicken is sold whole, in joints, or cut into boneless strips, and lends itself to an infinite variety of recipes. Turkey is equally versatile and you can now enjoy whole birds, breast joints, and breast fillets or escalopes at any time of the year. Though eaten less frequently, the richer, fattier meat of duck and goose has a truly wonderful flavour, as does the leaner meat of game and game birds.