Volaille – Cours 5

The main birds classified as volaille are:

Poulet

Chapon

Poussin

Canard

Coq

Poule

Dindon

Dindonneau

Dinde

Oie

Caneton

Methods of preparation

Rôti

Sauté

Grillé

Poêlé

Poché

Braisé

Poultry dishes

Roast chicken

Sauté chicken

Poached chicken with rice

Chicken pancakes

Chicken vol-au-vent

Braised chicken

Chicken in wine

Chicken salad

Sauté chicken with potatoes

Grilled chicken

Chicken breast with asparagus tips

Poultry dishes - cont

Chicken curry

Roast chicken with bacon

Roast chicken English style

Spring chicken Polish style

Chicken breast with cream

Duckling with cherries

Roast duck

Roast duck English style

Coq au vin

Coq au vin – main ingredients

• bacon slices

• onions

• chicken thighs and legs, excess fat trimmed, skin ON

• red wine (pinot noir, burgundy)

• bay leaves

• fresh thyme sprigs

• fresh parsley sprigs

• button mushrooms, trimmed and roughly chopped

• butter

• chopped fresh parsley for garnish

Confit de canard

Confit de canard

• Duck confit is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat.

• To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative.

• Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours.

Cordon bleu

Cordon bleu

• Cordon bleu is a breaded cutlet dish of meat (traditionally veal, but pork or chicken are common) pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked.

• The origins of original cordon bleu as a schnitzel filled with cheese are in Switzerland, probably around the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955. The French term Cordon Bleu is translated as "Blue Ribbon".

The dish should not be confused with the cooking school of the same name.

Poulet chasseur

Poulet chasseur

chicken

mushrooms (thinly sliced)1 large shallot2 ounces Cognac2 ounces dry white wine1/4 cup tomato concasse (peeled, seeded, and diced tomato)

fresh tarragon leavesfresh chervil leaves or flat-leaf parsley