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Festive Fowl

 

Festive gatherings are likely to be different (and smaller) this year, so now may be the time to experiment with festive fowl that are perfectly sized for feeding smaller numbers. Try a super-clever Double Duck Breast roast, Haitian Roast Chicken – and, if you're feeling adventurous, Slow Cooked Duck or Goose.
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Recipes
Roasted Duck with Red Wine Blackberries

Keeping it Simple

Gary Rhodes

Balsamic Roasted Chicken

Modern Mediterranean

Melia Marden

Partridge with Braised Cabbage and Pancetta

Keep it Simple

Alastair Little

Perdiz Guisada

MoVida: Spanish Culinary Adventures

Frank Camorra and Richard Cornish

(1)

Juleand

Copenhagen Cult Recipes

Christine Rudolph and Susie Theodorou

(1)

Braised Duck Legs

The Jewelled Kitchen

Bethany Kehdy

Double Duck Breast with Baked Figs and Duck Liver Toasts

A Platter of Figs and Other Recipes

David Tanis

Mincemeat-Stuffed Pheasants with Brandy Sauce

Home Made Christmas

Yvette van Boven

Georgian pheasant

Winter Food

Jill Norman

Tuscan Quail with Red Grape Sauce

The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

Paula Wolfert

(1)

Roasted Quail with Grilled Radicchio and Creamy Polenta

A Platter of Figs and Other Recipes

David Tanis

Haitian Roast Chicken with Two Stuffings

Caribbean Food Made Easy

Levi Roots

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