Poultry Recipes

From Chef Robert's Kitchen

Spiced Roast Duck

 1 Everyday Gourmet Duck, whole
1 Orange, sliced
1 Tangerine Slice(or other citrus)
1 Onion, quartered
1 Tbsp Ground peppercorns
1 Tbsp Ground fennel seed
1 tsp. Ground anise
1 tsp. Ground cinnamon
1 tsp. Ground coriander
1/2 tsp. Ground clove

Preheat oven to 500°. Pat the duck dry with paper towels. Place the orange, tangerine and onion in the cavity. Using a fork, prick the duck all over, just through the skin to the meat. Mix spices and rub all over duck, place on a flat rack in a roasting pan.
Place the duck in the oven for 15 minutes, then reduce to 375o and roast for another 11/2 hours. Prick the skin every 20 minutes to release the fat. When the bird is golden ,and the juices run clear when the underside is pricked, remove from oven and allow to rest for 7 to 10 minutes before carving.

Chicken with White Wine Pasta Sauce

3-4 pieces Everyday Gourmet skinless, boneless chicken breasts,
cut into 3/4" cubes and brown in a large skillet

Sauce ~Mix together :
1 1/2 cups whole milk or light cream
1/2 cup white wine
8 tbsp sifted flour
2 tbsp butter
1 tsp salt
1 tsp pepper
1/4 tsp fennel seed
1/4 tsp oregano
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4-1/2 cup thinly sliced mushrooms

We have found this to be Absolutely Wonderful over Angel Hair Pasta !!

Lime & Garlic Broiled Chicken Breasts
This is a very healthy and fat free recipe

 6 Boneless Skinless Breast Filets
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Canola or vegetable oil
1 teaspoon Ground turmeric
1/2 teaspoon Garlic salt
1/4 teaspoon Black pepper
Briefly simmer the chicken breasts in a deep-sided skillet in a single layer until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Mix remaining ingredients together. Arrange the chicken breasts on broiler pan in single layer and baste with enough of mixture to evenly coat top side. Turn and baste other side. Turn again and broil 6" from the heat, brushing with additional sauce every few minutes until done, approximately 5 to 8 minutes.