what bird am i?
1-2 oz breast meat total
dark, mild, sweet meat
satueed or stuffed
finish temp of 140, pairs with acidic sauces
quail
light sweet meat, similar to poussin
dries out easily, use moist heat methods
brine and bard older birds
young birds quick cooking is best
Partridge aka chukar or Hungarian partridge
what are ways to prepare foie gras before cooking?
soak fresh liver in milk or water
keep at room temp (makes it easier to handle)
devein
remove excess fat and connective tissue
largest, firmest, most perfect
use whole, as a terrine, or when appearance is essential
Grade A Foie
Italian cheese from piedmont region
mousse interior
La Tur
has all dark meat. usually served with breast and thigh.
delicate, sweet slightly gamey.
marinate or brine then score skin
overcooking can cause it to be grainy/metallic
shown tableside in Europe at varying stages of production
squab aka pigeon
brought by Phoenicians to Spain
leanest meat
substituted for poultry
Rabbit
final temp
cook fast & hot (sear)
internal temp of 105-115F
or
for sous vide internal temp of 55C
smaller, more veined or bruised, less fat
grainy when cooked
good for mousse,
grill, saute
Grade B Foie
Goat milk cheese
produced in Catalonia
Semi soft cheese
Garrotxa
what bird is 3-6 weeks old with white and dark meat
sweet, delicate flavors
roast whole or spatchcock no more than 20 mins
quick sear
finish temp is 165
Poussin- baby chicken
quick cook younger birds
in season in late august
very dark meat
wood grouse
fattened liver of Moulard duck or goose
foie gras
Rarer, less fat
mostly used to flavor sauces
used as forcemeat
Grade C Foie
Cow milk cheese from savoie in french alps
thick gravy brown rind
low fat content
Tomme de savoie
heritage breed from North Africa
very dark meat, elongated joints
slightly gamey, sweet
brine, bard, braise
finish temp of 160-165
Guinea fowl
abundant as it is invasive
lean with an earthy, nutty taste
quick cook, pan sear
wood pigeon
Marinade for foie gras
for every 500g of foie:
7.5g salt
2.5g sugar
1.5g pink salt
1.25g white pepper
Raw sheeps milk cheese
breeds aged 3+ months
aged in mountain huts near sheep
Idiazabol- aka queso vasco
Pasteurized goat milk cheese from France
Creamy, mild, soft
Picandou
pairs well with bleu cheese
mild, gamey, sweet
tough flesh
easy to overcook
roast, stew, braise
pheasant
The 3 B's of cooking birds
Brine, bard, braise
The controversies of foie gras
The birds are force fed gavage
raw sheeps milk from Pag Island, Croatia
aged 1 year
paski sir- paska sirana
Pasteurized goat milk cheese
starts out creamy, becomes dense as it ages, gets more pungent
Monte enebro