Wild Foul

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  • apricot grilled duck breasts,
  • duck breasts with chili and lime,
  • duck breasts with port and cherry sauce,
  • fanned breast of duckling with Grand Marnier sauce,
  • linguine and turkey meatballs,
  • Georgia quail stuffed with wild rice, pecans, and wild mushrooms,
  • grouse with Marsala and orchard fruit stuffing,
  • Guinea fowl with cream sauce,
  • Guinea fowl with pea and lettuce fricassee,
  • pan-fried duck breast with spiced orange and cranberry sauce,
  • pan-seared escalope of fresh duck foie gras,
  • pan-seared escalope of fresh duck foie gras with rhubarb and onion salsa,
  • Peking duck,
  • quail hotpot with Merlot and winter vegetables,
  • ragout of duck and escargots on rösti potatoes,
  • roast duck with apple,
  • roast duckling on a bed of honeyed potatoes,
  • roasted goose with apple cider and honey sauce,
  • roast goose with five spice and honey,
  • roast mallard,
  • roast pheasant,
  • roast poussins,
  • roast turkey with lemon, parsley and garlic,
  • roast wild goose with dried apricot sauce,
  • roast young grouse,
  • stir-fried duck with noodles,
  • tandoori poussins with mango relish,
  • turkey tenderloins with rice and country gravy,
  • wild turkey with white truffle and foie gras stuffing.