Friday, May 2, 2008

Making Poultry Sing

*Spice Duck breast, beet, pear and fennel relish, Barberry Barolo emulsion and scallion butter polenta*

Poultry is a big part of American cuisine. Even though chicken is available in every restaurant, deli and grocery store, it seems to sometimes suffer from some basic rules that make it actually flavorful, tender, and moist. Whether roasting a whole chicken or just a breast or legs, they all require an understanding of anatomy and temperature to precisely capture it's flavor.
A few of the unsung heroes like Duck, Quail and Squab offer complexity and dimension to the poultry world. A rare breast of squab, a quail in rose petal sauce or duck confit, who can deny the magic of poultry.

No comments: