This chef-favorite technique cooks pheasant breasts perfectly, resulting in juicy, tender, golden brown and incredibly flavorful meat.  If you have whole pheasants, you can separate the breasts from the rest of the bird using the instructions in How to Cut Up Poultry. 1. Optional: If using a skin-off pheasant breast, coat it with a …

Want to enjoy fresh truffles but don’t feel like putting in a lot of work?  This simple and light, yet luxurious lunch is the perfect way to make use of leftover cold chicken and fresh truffles.  If there’s such a thing as a laid-back dish involving fresh truffles…this is it. Drink Pairing: Poulsard from Jura …

This technique is a great way to enjoy breasts cut from more flavorful heritage chickens. 1. Season the skin-on breast generously with salt & pepper.  If using a skin-off breast, lightly flour it before seasoning. 2. Put a sauté pan over medium-high heat. Add grapeseed, peanut or canola oil to coat. 3. When oil begins …

Porcini mushrooms add incredible richness and body to chicken gravy. Ingredients: ½ oz Dried Porcini Mushrooms 1 tbsp Sugar 1 tsp Salt 2 tbsp Soy Sauce 1 tbsp chopped Onion 2 tbsp Butter 2 tbsp Flour ½ cup White Wine 1 skin-on Chicken Breast per person 2 Garlic Cloves, crushed with the skin on 4 …

Truffle Honey Glazed Poulet Rouge with Vanilla Celeriac Puree, Glazed Micro Veggies & Shaved White Truffles Poulet rouge is a great two-serving chicken breed that is tender with a more pronounced chicken flavor.  The truffle honey glaze gives it earthiness and sweetness. The vanilla celeriac puree is almost sweet, but doesn’t conflict with the savory elements on the …

Cutting up poultry into its various component cuts (called “fabricating” in the culinary industry) is a very good skill to develop.  Not only is it generally more economical to buy whole birds, but you are also left with the bones, which can be used to make stock. The most important thing to remember when fabbing whole …

Pan Roasted Pomegranate Glazed Quail with Faro and Pearl Onions Drink Pairing: Red Burgundy or Chilean Syrah The pomegranate glaze gives the slight game flavor of the quail breasts a complex, tangy, almost honeyed sweetness without being cloying.  The farro grain side dish is hearty, nutty and savory with strong thyme and dill flavors that accentuate …

This glaze is super easy and super tasty.  We used it on a poulet rouge chicken, but there’s no reason you couldn’t brush it onto a wide variety of poultry and game birds.  It will even work with some honey-friendly meats. Ingredients:      (Makes Enough for 1 Chicken or Duck) 1 tbsp Selezione Black Truffle Honey 2 …

Ducks carry a significant portion of their fat near the surface of their skin where it provides warmth and buoyancy. This means that in order to get a moist, flavorful, and not over-fatty result when pan-roasting duck breasts, you need to render that fat first. Rendering duck fat is actually very easy, as long as you’re …

Creamy, earthy, with a hint of game flavor, this is a very elegant dish that’s really easy if you use partially deboned quail.  We’ve paired the quail with a nutty, sweet, and sour walnut sauce. Drink Pairings: Pinot Noir from Burgundy or Poulsard/Ploussard from Jura Ingredients: (Makes 2-4 appetizer or 1-2 light entree servings) 4 Semi-Boneless Quail …