Category: Poultry

5th May 2015

Canard à l’Orange (Duck with oranges)

This is one of those French classical recipes that have many variations and of which the roots are not clear. Chef René Lasserre made it famous in his Paris restaurant in 1945, but the dish can have been brought to France by the cooks of Catherine de Medicis , who brought several refinements to the French court of Henry II, not least the usage of […]

13th April 2015

Poached Bresse chicken with bear garlic

I love to cook with the seasons and to use seasonal products, provided they are not very expensive such as the morel mushrooms at the moment. One of the early manifestations of Spring is the appearance of young shoots of various vegetables and plants. Such as bear garlic. I first ran into this herb in Switzerland where you can find it in the shades in […]

26th March 2015

Chicken liver pie

We had bought some chicken liver at the poultry stall on the market and I had a package of pie dough left in the refrigerator. With some shallots, raspberry vinegar, eggs and cream, I made a nice quiche-like open pie. Why raspberry vinegar? It is one of those French habits. The vinegar helps to kill any bacteria that might be lurking in the innards and […]

24th September 2014

Chicken with 40 cloves of garlic, revisited

The chicken with 40 cloves of garlic is one of those rustic traditional dishes that are a pleasure to make and eat. Forty is just an approximative figure, as in Alibaba and the forty thieves, but there is indeed a lot of garlic in it. You do not peel the garlic but let it cook in oil so that you get a puree that can […]

28th August 2014

Chicken with Maroilles sauce

We were in the north of France recently and had lunch with a friend who had prepared a regional dish of chicken legs with Maroilles sauce. Maroilles, named after a town, is a very pungent soft cow cheese that is produced in the Avesnois region in the north. Our host, Nathalie Banckaert, made the dish with chicken legs cooked in a stock with wine and […]

1st August 2014

BBQ quail with bacon

This is another version of quail grilled on the barbecue. Here I removed the breast bone and flattened the bird and then wrapped strips of bacon around it. I grilled it for 15 minutes and then put it in the oven at 180 °C for another 20 minutes.

7th July 2014

Quail on the barbecue

Sometimes you do not need much for a great dinner. Like this recipe of quail grilled on the barbecue. I had four prepared quail, with its innards still inside, and I flattened them. I put a leave of sage in each bird and then inserted wooden pins in a cross-like fashion. This was to make the grilling easier and an unflattened bird would brown unevenly […]

1st June 2014

Chicken terrine with lemon and tarragon

A few weeks ago, I saw a chicken terrine at the butcher’s that only contained chicken, without other ornaments or vegetables. So when I needed to prepare some cold dishes for guests who were going to stay a few days during which I could not stay long in the kitchen, I decided to make my own version.

19th May 2014

Sesame chicken, peas with turnips

I often buy a small chicken called poussin on the market because it is sufficient for two people. Here I first braised the chicken in butter and oil and then completed the cooking in the oven with tomatoes and sesame seed. I served it with peas and turnips cooked in a chicken stock and some green salad in a reference to the classic French pea recipe […]

30th April 2014

Guinea fowl on a bed of vegetables and fruit

Guinea fowl is widely available in France and I find slightly more tasty than chicken and also belief their production is less intensive. I could be wrong of course as the one I bought for this recipe came from a leading supermarket poultry brand (Loué). But it is supposed to be less fat than a chicken and have more vitamins and minerals.