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

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 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 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 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

chicken mushrooms (thinly sliced) 1 large shallot 2 ounces Cognac 2 ounces dry white wine 1/4 cup tomato concasse (peeled, seeded, and diced tomato) fresh tarragon leaves fresh chervil leaves or flat-leaf parsley