Displaying items by tag: poultry


Looking for a brunch recipe to feed hungry holiday visitors? This decadent dish will garner raves. It can also be made ahead of time; do the final frying just before you are ready to serve. Confit duck legs are slowly cooked in duck fat for many hours until they are sensuously soft. It is an old way of preserving meat through the winter. You will find them at most upmarket butcher shops and some supermarkets during the holiday season. I like this dish with some spice, so I serve hot pepper sauce on the side. Complement with a bitter lettuce salad.

Prep time: 15 minutes

Ready in: 45 minutes

Serves: 4



5 tablespoons vegetable oil

3 confit duck legs, 175 grams (6 ounces) each

4 cups peeled and diced Yukon gold potatoes (740 grams or 1 pound and 10 ounces)

2 cups diced onions

Salt and freshly ground pepper

2 teaspoons chopped fresh thyme

1/4 cup chopped parsley

4 eggs



Heat 1 tablespoon oil in a non-stick skillet over medium heat. Place duck legs, skin side down, in skillet for 5 minutes or until skin is slightly crispy. Turn over and cook second side for 2 minutes or until warmed through. Transfer duck to a plate and pour any duck fat from skillet into a bowl and reserve. Remove skin from duck legs and place skin in skillet over medium-low heat until crisp and any fat has melted, turning once (about 20 minutes). Transfer crispy skin to a plate lined with paper towels. Crumble and reserve. Add additional rendered fat from skillet to bowl.

Strip duck meat from bones and discard bones. Chop meat and reserve.

Place diced potatoes in cold, salted water and bring to boil. Boil for about 3 minutes or until crisp-tender (still slightly hard in the centre). Drain, then return to pot to dry over burner that is off but still warm. This will help them crisp later.

Top up duck fat with enough vegetable oil to reach 1/4 cup. Heat fat and oil in a large nonstick skillet over medium-high heat. Add potatoes and sauté until they begin to turn golden (about 5 minutes). Add onions and season with salt and freshly ground pepper. Cook until onions are soft and potatoes are golden all over (about 6 to 8 more minutes). Stir in thyme. Add chopped duck meat and stir in 2 tbsp parsley.

Pour hash mixture into a large bowl. Wipe out skillet and heat 1 tbsp vegetable oil over medium heat. Add hash mixture and use wooden spoon to compress into one large, round patty. Fry for 2 minutes, cover with a plate and carefully flip over onto plate. Slide hash back into pan to fry the other side for 2 minutes or until browned. Cut into 4 pieces.

Alternatively, make hamburger-size cakes: Press hash into a 3 1/2-inch ring, and fry each side for 2 minutes. The mixture will make 4 to 6 patties depending on the size of the ring.

Poach 4 eggs separately, divide hash into 4 portions and top each portion with an egg and some crispy duck skin. Sprinkle with remaining parsley and serve.

Published in Recipes


I dry brine even when the breast is free range. To save time buy a kosher turkey breast (available at some supermarkets) and skip the dry brining. If you can’t find one large turkey breast buy two small ones to make up the 4 pounds; they’ll cook in half the time. Serve with gravy.

Prep time: 10 minutes

Ready in: 8 hours 30 minutes, including brining time

Serves: 6



1 2-kilogram (4-pound) boneless turkey breast with skin

1 tablespoon kosher salt (Diamond Crystal is my choice)

¼ cup softened butter

2 teaspoons chopped garlic

1 teaspoon sugar

1 teaspoon mild or hot smoked paprika



Wash turkey breast and pat dry. Sprinkle salt all over breast and under the skin if possible. Let it sit for 6 hours or overnight, covered and refrigerated. Rinse salt off well, then rinse again and pat dry. Let sit at room temperature for one hour.

Preheat oven to 450 F.

Combine butter, garlic, sugar and paprika. Brush over breast and spread some under the skin. Place breast in a shallow roasting pan. Roast for 10 minutes, then reduce heat to 350 F. Roast a further 45 minutes to 1 hour or until juices are clear, basting occasionally. Timing will vary depending on the thickness of the breast. The meat should be at 160 F on a meat thermometer. It will rise another 5 degrees as it sits.

Remove from oven and let rest for 10 minutes before slicing.

Published in Recipes


I like to pour a little of the turkey drippings from the pan into the cooked stuffing because I miss that rich flavour when it isn’t baked inside the bird. Use a small ¼-inch dice for the apple and vegetables. This reheats well.

Prep time: 20 minutes

Ready in: 1 hour

Serves: 6



2 tablespoons olive oil

2 cups diced onions

1 cup diced parsnips

1 cup diced carrots

1 apple, peeled and diced

500 grams (1 pound) chicken sausages, removed from casing and crumbled

Salt and freshly ground pepper

12 prunes, chopped

3 tablespoons chopped fresh sage

3 tablespoons chopped parsley

4 cups fresh bread crumbs

1 egg

1 cup chicken or turkey stock



Heat oil in skillet over medium heat. Add onions, parsnips, carrots and apple and cook for 1 minute. Cover skillet and let cook for 5 minutes or until root vegetables are slightly softened. Stir in crumbled chicken sausage and sauté together for 1 minute. Season well with salt and pepper and stir in prunes, sage and 2 tablespoons of the parsley. Remove from heat and stir in bread crumbs. Mix egg with stock in a small bowl then stir into stuffing.

Pack stuffing into a buttered gratin dish. Bake for 40 minutes or until top is crispy and sausage is cooked. Spoon out, garnish with remaining parsley and serve with turkey breast.

Published in Recipes


Indian curry pastes of varying spiciness are available at the supermarket. I like to use mild for this dish but use spicier if you prefer. Whipping cream does not curdle when cooked, like all other milks, creams and yogurts. If you want a lighter recipe, substitute chicken stock for the cream. Serve with basmati rice, a tomato and onion salad and chutney.

Prep time: 20 minutes

Ready in: 40 minutes

Serves: 4 - 6




2 tablespoons mild curry paste or 1 tablespoon mild curry powder

3 tablespoons vegetable oil

3 boneless, skinless chicken breasts about 1 1/2 pounds (750 grams)

Salt to taste



1 teaspoon chopped garlic

1 teaspoon chopped ginger

1 cup chopped onion

1 tablespoon mild curry paste or 2 teaspoons curry powder

2 cups diced sweet potato

125 grams (4 ounces) sliced mushrooms

6 cups baby spinach (or 1 bunch regular spinach, cooked)

1 teaspoon maple syrup or to taste

1/2 cup whipping cream

Salt and freshly ground pepper to taste

2 tablespoons chopped coriander or mint

1/4 cup slivered almonds, toasted



Preheat oven to 375 F.

Combine curry paste and1 tbsp oil. Brush chicken breasts with curry mixture, season and cut in 2-inch dice.

Heat remaining 2 tbsp oil in large non-stick, oven-proof skillet on medium-high heat. Sear chicken pieces about 2 minutes per side or until tinged with gold. Remove to plate.

Reduce heat to medium. Add garlic, ginger and onion and sauté for 2 minutes. Stir in curry paste and sweet potatoes. Sauté for 2 more minutes or until potatoes are slightly cooked. Add mushrooms and sauté another 2 minutes. Stir in spinach and cook until spinach just wilts. Stir in maple syrup and cream. Bring to boil and return chicken.

Place skillet in oven and bake uncovered for 15 minutes or until chicken juices run clear and sweet potatoes are cooked through. Taste for seasoning adding salt and pepper as needed. Sprinkle with coriander and nuts. Serve over rice.

To toast nuts, bake at 350 F for 5 minutes or until golden on edges.



My preference is gewIrztraminer, preferably a rich example from Alsace. It’s strongly musky, with floral and ginger nuances layered on abundant, lychee-like fruit, just the profile to power through the aromatics here. If you prefer something tamer, try a buttery Californian or Australian chardonnay. - Beppi Crosariol

Published in Recipes



By butterflying the hens, they take no time to bake. Alternatively, grill them bone side down for 40 minutes. For vegetables, try Brussels sprouts and roasted parsnips.

Prep time: 15 minutes
Ready in: 1 hour
Serves: 4



Lemon and rosemary butter:

3/4 cup butter

1 tablespoon grated lemon rind

1 tablespoon garlic, finely chopped

1 tablespoon chopped fresh rosemary

Salt and freshly ground pepper to taste

4 Cornish hens, butterflied


2 tablespoons honey mustard

1 tablespoon apricot jam

1 cup chicken stock

2 tablespoons butter



Combine butter, lemon rind, garlic, rosemary, salt and pepper. Remove 2 tablespoons of butter mixture and reserve. Lay hens flat, skin-side up. With fingertips starting at the breast, loosen skin from meat. Spread butter mixture on meat under the skin. Season hens with salt and pepper.

Preheat oven to 400 F (200 C).

Heat remaining 2 tablespoons of seasoned butter in skillet on medium-high heat. When butter sizzles, place hens skin-side down in butter and fry for 5 minutes or until skin is golden. Do not crowd skillet. Repeat on second side. Reserve skillet for sauce.

Roast hens for 25 to 30 minutes or until juices run clear on a baking sheet.

Pour fat out of skillet and add mustard and apricot jam. On medium heat, stir together and cook until combined. Pour in stock and bring to boil. Simmer 2 minutes. Remove from heat and whisk in butter.

Cut each hen in half and serve 2 halves per person. Glaze with sauce.



These birds are flexible, so don’t sweat the wine match too much. Were it not for the apricot glaze, I’d strongly suggest red or white Burgundy or an earthy Italian red such as a good Chianti. They all tend to be medium bodied, so they won’t steamroll over the delicate flesh. Should you plan to slather the sweet-tangy sauce like a house painter on Benzedrine, I’d opt instead for off-dry riesling (if you like white) or New World pinot noir. - Beppi Crosariol

Published in Recipes


Beloved by children because of its sweetness, this traditional family dish pairs nicely with roasted vegetables, such as parsnips, carrots, fennel and Brussel sprouts. Use chicken breasts or thighs instead of a whole chicken if desired.

Prep time: 20 minutes
Ready in: 1 hour 5 minutes
Serves: 8



2 teaspoon ground fennel or anise seeds

1 teaspoon ground allspice

1 teaspoon ground ginger

Salt and freshly ground pepper

¾ cup flour

2 3-pound (1.5 kilogram) chickens cut into 8 portions each

¼ cup vegetable oil

1 tablespoon chopped garlic

1 cup hot chicken stock or water

¼ cup honey

¾ cup orange juice

1 tablespoon Dijon mustard

1 tablespoon soy sauce

2 tablespoon grated fresh ginger

2 tablespoon lime juice

2 tablespoon chopped mint



Combine fennel, allspice, ginger, salt and pepper with flour. Coat chicken pieces with mixture and reserve.

Preheat oven to 375 F (190 C).

Heat oil in skillet. Add chicken pieces in batches and fry until golden brown on each side – about 3 minutes a side.

Place chicken in 1 or 2 oven-proof baking dishes. Stir together garlic, stock, honey, orange juice, mustard, soy, ginger and lime juice. Pour over chicken and bake uncovered for 40 to 45 minutes or until chicken is cooked through and coated with sauce. Sprinkle with mint.



The chicken would be splendid with riesling, and there are many kosher options, including those of Willm in Alsace. – Beppi Crosariol

Published in Recipes


If you use stock base for this recipe, use half the amount of powder that is called for. (Otherwise it will be too salty.) This is my take on chef Nong Poonsukwattana's dipping sauce.

Prep time: 10 minutes
Ready in: 3 hours, including cooling time
Serves: 6



1 3-pound (1.5-kilogram) chicken

Chicken stock or water to cover

4 slices ginger, smashed

2 green onions, smashed

4 cloves garlic, smashed

1 teaspoon sesame oil


2 tablespoons oil

1 tablespoon chopped ginger

1 tablespoon chopped garlic

2 tablespoons chopped shallots

2 cups long grain rice (preferably Thai jasmine), rinsed

2½ cups chicken poaching liquid

Dipping sauce:

2 red Thai chilies, seeded

1 shallot, peeled, chopped

1/3 cup chopped ginger

3 peeled garlic cloves

1/4 cup reserved chicken stock

2 tablespoons lime juice

1 tablespoon black bean sauce

2 teaspoons fish sauce

1 teaspoon sugar



Place chicken in a large pot. Cover with stock or water. Stir in ginger, green onions and garlic. Bring to boil. Reduce heat to medium low and poach chicken for 30 to 35 minutes or until juices are clear. Remove chicken and immediately immerse in a bowl of ice water to stop the cooking. Reserve stock.

Cool chicken in water, drain and place on platter. Cut into 4 pieces and remove skin and bones. Brush chicken with sesame oil. Slice into small pieces.

Heat oil in heavy pot. Add ginger and garlic and shallots, and sauté for 2 minutes or until fragrant. Add rice and sauté for 1 minute. Pour in liquid and bring to boil. Let boil for 2 minutes, reduce heat to low, cover pot and steam rice for 15 to 20 minutes. Stir and add salt, if needed.

Place all ingredients for dipping sauce in food processor and process until slightly chunky. Place in pot and bring to simmer. Simmer 2 minutes, cool. Serve with chicken.

Serve chicken on a large spoonful of rice. Serve soup on side. Drizzle dipping sauce over chicken. Serve rest of sauce separately.



For the poached chicken, look for punchy, tropical-fruit flavours on a lean frame that won’t weigh things down. Lively New Zealand sauvignon blanc or Australian semillon work nicely, as do riesling and gewurztraminer. - Beppi Crosariol

Published in Recipes


You can vary the vegetables to your liking, but definitely serve with green beans or another green crunchy vegetable to give a texture and colour change. Israeli couscous is an excellent starch side dish.

Prep time: 20 minutes
Ready in: 1 hour
Serves: 4


3 zucchini

3 long Asian eggplants

1 large sweet onion

4 plum tomatoes

1 banana pepper, halved and seeded

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

4 8-ounce (250-gram) chicken breasts, boneless with skin on

2 tablespoons olive oil

3 tablespoons chopped fresh mint

3 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano



Heat oven to 450 F (230 C).

Cut zucchini and eggplant into 1-inch rounds. Cut onion into eighths. Halve plum tomatoes and remove seeds. Seed banana pepper and cut in quarters. Place vegetables in bowl and toss with olive oil, vinegar, salt and pepper. Place on baking sheet and roast for 20 to 25 minutes, turning once. The vegetables should be not quite cooked through. Thinly slice the pepper and place all vegetables in baking dish.

Reduce oven heat to 400 F (200 C).

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add chicken breasts, skin-side down. Fry chicken for 3 minutes or until skin is golden. Turn over and brown second side for 2 minutes. Remove chicken and place on top of vegetables.

Combine mint, basil and oregano and sprinkle half over chicken breasts and roasted vegetables, reserving the remainder for garnish.

Roast for 25 to 30 minutes or until chicken is cooked through, skin is crisp and vegetables are tender. Garnish with remaining herbs.

Published in Recipes


Yassa is a term for spicy marinated chicken from Senegal. If you want it even hotter, don’t seed the chilies. In Senegal they would serve this with rice and a bean called niebe or cow peas, which have a similarity to black beans. I prefer plain rice.

Prep time: 25 minutes

Ready in: 50 minutes, plus marinating time

Serves: 4 - 6




1/4 cup lemon juice

1 teaspoon grated lemon rind

2 tablespoons vegetable oil

1 teaspoon minced Thai red chili peppers, seeded if preferred

3 pounds (1.5 kilograms) chicken legs with thighs, split

salt and freshly ground pepper

1 thinly sliced red onion



3 tablespoons vegetable oil

6 cups sliced red onions (about 3)

1 tablespoon lemon juice

1 teaspoon grated lemon rind

1 teaspoon minced Thai red chilli peppers, seeded if preferred

11/2 cups chicken stock or water

2 tablespoons Dijon mustard

11/2 cups diced sweet potatoes, cut in 1/2-inch pieces

1/2 cup pimento-stuffed olives cut into thirds


1/4 cup chopped fresh cilantro



Combine lemon juice, lemon rind, vegetable oil and minced chili in a medium bowl.

Add chicken pieces and cover with onions. Cover bowl and leave to marinate, refrigerated for 2 hours or overnight.

Remove chicken from marinade and pat dry. Season chicken with salt and pepper. Discard marinade and onions.

Add 1 tablespoon vegetable oil to a skillet on medium high. Add onions, season with salt to bring out juices and stir occasionally for 7 to 10 minutes or until onions are soft and browned. Add lemon juice, lemon rind, chili, stock and Dijon mustard. Stir until combined.

Stir in sweet potatoes and olives. Bring to a boil, boil 1 minute and then reduce heat to medium low. Simmer, covered, for 15 minutes. Remove cover and continue cooking until vegetables are tender, 5 to 10 minutes. Reserve.

Brush chicken with remaining 2 tablespoons oil. Preheat grill to medium. Grill chicken 8 to 10 minutes per side or until golden and juices run clear.

Serve chicken coated with vegetables and sauce. Garnish with cilantro.



For this chicken dish, I’d suggest a honeyed, floral chenin blanc, preferably from a country on the same continent - South Africa. Subtly sweet yet refreshingly crisp, the Cape’s signature white is as mouthwatering as the dish itself. - Beppi Crosariol

Published in Recipes



This chicken sandwich is flavour-packed. My belief is that the filling is everything and I don’t want the bread to detract from it. Choose a grainy loaf or wrap.

Prep time: 10 minutes

Ready in: 20 minutes

Serves 6



2 teaspoons Asian chili sauce such as Sriracha

2 teaspoons grated ginger

2 tablespoons vegetable oil

4 8-ounce boneless, skinless chicken breasts

Salt and freshly ground pepper

Wasabi Mayonnaise:

2 tablespoons wasabi paste

2/3 cup mayonnaise

1/4 cup chopped pickled ginger

2 tablespoons soy sauce


12 bread slices

A few thin slices red onion

A few thin slices cucumber

A handful of spicy lettuce or arugula



Combine chili sauce, ginger and oil. Brush on chicken breasts. Season with salt and pepper.

Preheat grill to high.

Grill breasts about to 6 minutes per side or until juices are clear. Cool and roughly chop.

Whisk wasabi into mayonnaise. Stir in ginger and soy sauce.

Place chicken and mayonnaise mixture in a food processor and pulse until slightly chunky or hand chop.

Place bread on counter. Top 6 slices each with 1/2 cup chicken mixture. Add onion, cucumber and lettuce. Top with second slice of bread. Press down. For the most formal presentation, cut off the crusts or simply slice in half.


If you prefer wine, consider rosé, especially one with a hint of sweetness to tame the hot sauce and wasabi, or a jammy, bold red zinfandel. - Beppi Crosariol

Published in Recipes