Poultry Recipes Archives - Cooking Plus HomeDecor

July 20, 2019September 20, 2019

Roast Duckling a l’ Orange

History Of Roast Duckling a l’ Orange

Roast duckling a l’ Orange is a classic French dish which French claims that it migrated from France to Italy.Italian poet Antonio Caccitore detailed his first encounter with roast duckling outside Italy in its poem Anatra all Arancia which tells how this dish made its way to Paris from its origin in Naples.

Recipe

YIELD for roast duckling a l orange: 48 portions EACH PORTION : ¼ DUCK , 2 OZ, sauce

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

Ingredients

Step One To Prepare Roast Duckling a l’ Orange

INGREDIENTS	QUANTITY
Duckling ( 5 to 6 lb) Salt Pepper	12 for seasoning for seasoning

Method

1. Season cavity of ducks with salt and pepper.

2. Truss ducks and place breast up on racks in roast pan.

3. Roast in oven preheated to 400°F for 1 ½ to 2 hours.or until done turning as
required.

Step Two To Prepare Roast Duckling

INGREDIENTS	QUANTITY
Oranges Lemons	6 4

Method

4. Peel zest from oranges and lemons.Squeeze juice from zested fruit. Combine juices and reserve.

5. Cut zest in fine julienne and blanch in boiling water for 5 minutes.Drain well and
reserve.

Step Three To Prepare Roast Duckling

INGREDIENTS	QUANTITY
Sugar Vinegar , wine Orange juice Espagnole strained hot (simmered with duck trimming)	8 oz 8 oz 1 pt 4 qt

Method

6. Place the sugar in a saucepan.Cook over low heat until sugar is caramelized.

7. Add the vinegar and reserved fruit juices.Plus 1 pt orange juice.Reduce to half.

8. Combine with espagnole and hold over low heat.

Step Four To Prepare Roast Duckling a l’ Orange

INGREDIENTS	QUANTITY
White wine (dry)	1 pt

Method

9. When ducks are cooked remove to a clean pan and keep ducks warm.

10. Pour off all fat from pan. Deglaze pan with white wine and strain resulting liquor
into sauce.Simmer sauce for about 5 minutes to finish.

11. Adjust seasoning and consistency as required.

12. Cut ducks in portion size , removing small breast, bones etc.

13. For serving sprinkle each duck portion with a small amount of blanched orange and lemon zest.Serve about 2 oz of sauce over each duck portion.

Step Five To Prepare Roast Duckling

INGREDIENTS	QUANTITY
Red currant jelly Cointreau	2 oz 8 oz

Method

If using Cointreau and/ or currant jelly they should be added to sauce with deglazing liquor and simmered for about 5 minutes to finish sauce.

Note: For quantity service fruit zest may be added directly to sauce immediately prior to serving.

July 20, 2019June 1, 2021

Roasted Pigeon

Delicious And Healthy Roasted Pigeon

Roasted pigeon is a dish which is liked by majority of folks but the fact is the roasted pigeon dish should be delicious and healthy.To have a delicious and healthy roasted pigeon dish one has to follow a recipe which is made by group of professional chefs because recipe made by professional chefs can contain these qualities like delicious and healthy dish.

On the other hand the recipes made by non professional peoples is far less in taste and they are not as healthy and sometimes harmful for the health because non professional people experiment too much by adding too much spices or sugar like stuff because they are struggling to make the taste by making use of natural ingredients.

Recipe

Ingredients To Make Roasted Pigeon

Cooking time: 1 hour Serves 4

Plump pigeons (squabs) are excellent when roasted.Simmer the giblets in seasoned water to make the gravy. Mash the tender liver with 25 g/1 oz (2 tbsp) butter inside each of the 4 pigeons.Cover the birds with fat bacon rashers (slices).Roast just above the center of moderate to a moderately hot oven., 180 to 190 °C/350 to 375°F Gas mark 4 to 5 for 1 hour.

Just before the end of the cooking time spoon some of the fat from the roasting tin into a frying pan (skillet) and fry 4 slices of bread.Serve the birds on the bread ,which should first be spread with the liver mixture , .Garnish with game chips and serve red currant jelly or Cranberry sauce (recipe is given below)

Cranberry Sauce For Roasted Pigeon

Cranberries have been known as crane berries and bounce berries too for they bounce quite vigorously when ripe.Although this is regarded quite rightly,as an american inspired sauce,cranberries were known in Scotland many years ago.This sauce is now highly esteemed in many countries. Cranberry sauce is splendid mixer with most savory dishes.

Ingredients

Cooking time: 12 -15 minutes Serves 6-8

INGREDIENTS	METRIC/IMPERIAL	AMERICAN
sugar port wine water cranberries	175 g/6 oz 3 tbsp 4 tbsp 450 g/1 lb	¾ cup 4 tbsp 5 tbsp 1 lb

Method

Put sugar,port wine and water into a saucepan.Heat until the sugar has dissolved,stirring.Add cranberries,cover the pan tightly and lower the heat.Cook for 10 to 12 minutes or until the berries cease ‘popping’.Serve hot or cold.

Variations

Prepare the sauce as above ;blend 1½ teaspoons arrowroot with an extra three tablespoons (4 tbsp) port wine.Blend with the cooked fruit mixture and stir over a low heat until thickened and smooth.

Cranberry and orange sauce: Add two tablespoons grated orange rind to the cranberries and use orange juice in place of port wine and water.

Cranberry and Beer Sauce:Use beer as the liquid in the basic sauce.This is a robust sauce that is excellent with cooked hare or venison

Apple And Cranberry Sauce:Use 225 g/8 oz (1/2 lb) cranberries and 225 g/8 oz (1/2 lb) peeled,sliced cooking (baking) apples in any of the recipes.

June 13, 2019November 18, 2020

Quick And Easy Chicken Recipes

Chicken And Game

Roasting is still one of the most ways of serving chicken. For nowadays there is an excellent choice of both fresh or frozen birds.The birds are young and tender and therefore suitable for most methods of cooking through best chicken recipes.

Pot Roast Of Chicken

Pot Roaast of Chicken — Pot Roast of Chicken

Recipe Of Pot Roast Of Chicken

Ingredients

Weigh the roasting chicken to ascertain the cooking time .Heat 50 g/2 oz (¼ cup) butter or dripping in a large saucepan or deep casserole. Turn the chicken in this until golden in color. Remove from the pan or casserole. Put in at least 450 g/1 lb prepared mixed root vegetables in to the container.A little diced bacon can be added for flavor or a few diced frankfurter sausages with 2 tablespoons chopped herbs, such as parsley and rosemary.Half cover the vegetables with well seasoned water or a mixture of water and wine.Place the chicken on top of the vegetable mixture .Cover the pan or casserole very tightly.If the lid is a bad fit, place a piece of foil under this, for the small quantity of liquid evaporates rapidly with an ill fitting lid.

If cooking Chicken in sauce pan :

calculate the weight of the chicken and allow 25 minutes per 450 g/1 lb from the time the liquid in the saucepan begins to simmer gently.Check once or twice during cooking to make certain there is still sufficient liquid.To achieve the effect of roasting,the liquid should never more than half cover of the vegetables.

If cooking Chicken in the casserole in the oven:

Heat the bed of vegetables and liquid in the covered container in a moderate oven, 180°C/350°F Gas mark 4, for about 20 minutes.Place the chicken on top of the hot vegetables and allow 22 to 25 minutes per 450 g/1 lb.Lift the chicken from the saucepan or casserole and carve or joint. Serve with the well strained vegetables. Garnished with chopped herbs.The liquid from the saucepan or casserole makes an excellent gravy.

Basic Bread Stuffing

Recipe

Ingredients

YIELD : 50 portions EACH PORTION : 3 oz

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 liter tsp=teaspoon tbsp=tablespoon

Step One To Prepare Basic Bread Stuffing

INGREDIENTS	QUANTITY
Bread 2 to 4 days old	6 lb

Method

1. Trim bread removing crusts and cut it in cubes and soak it in cold water and then
drain it.

Step Two To Prepare Basic Bread Stuffing

INGREDIENTS	QUANTITY
Celery chopped Onions chopped Butter Or salad oil or Bacon fat	1 lb 3 lb 12 oz

Method

2 . Saute celery and onions in fat until tender

Step Three To Prepare Basic Bread Stuffing

INGREDIENTS	QUANTITY
Poultry Seasoning Salt Sage Parsley Chopped	3/4 oz 1 ½ oz ¾ oz 1 ½ oz

Method

3. Combine vegetables, seasoning and bread and toss lightly to blend.
4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F
for 1 hour.

Chestnut Dressing No 1

Recipe

Ingredients

YIELD: 50 portion EACH PORTION : 4 to 5 oz

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

INGREDIENTS	QUANTITY
Celery diced small onions chopped medium Bacon fat Or sausage fat Fresh bread crumbs Milk eggs whole beaten Parsley chopped Black pepper Chestnuts cooked peeled, coarsely chopped Salt	2 lb 4 lb 1 pt 4 qt 2 qt 8 3 oz 2 tsp 3 lb to taste

Method

1. Saute celery and onions in fat until soft.Mix crumbs milk and eggs together. Add
onions parsley chestnut salt and pepper.Mix well.

2. Put dressing in greased baking pan and cover with a sheet of greased paper.

3. Bake at 300°F for 45 minutes.

Note: When using dried chestnuts soak them overnight before cooking

Chestnut Dressing No 2

Recipe

Ingredients

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

YIELD: 50 portions EACH PORTION: about 3 ½ oz

INGREDIENTS	QUANTITY
Onions finely minced Bacon fat Dry white bread cubed Chicken stock hot Eggs whole beaten Parsley chopped Black pepper Sage ground Chestnuts cooked peeled chopped Salt	4 lb 1 pt 4 qt 1 ½ qt 6 3 oz 2 tsp 1 tbsp 3 lb to taste

Method

1. Saute onions in fat until soft.Mix bread cubes ,chicken stock and eggs together.Add
onions, parsley, chestnuts, sage, salt and pepper.

2. Put in greased baking pan and cover it with sheet of greased paper.

3. Bake at 350°F for 45 minutes.