Poultry Recipes

In a mixing bowl, combine the soy sauces, hoisin sauce, garlic, ginger, star anises, cloves, Five spices, orange juice and water.
wash the duck, pat dry and place in the bowl.
Marinade for a minimum of 4 hours, ideally overnight, turning the duck over at the midway point ( 2 or 12 hours depending on your time availability)
Preheat oven to 375F
Place duck on the bundt cake center part, balance it so it doesn’t fall over.
Wrap wings in aluminum foil to prevent burning.
Bake the duck for 40-60 min depending on the size ( 13 min per pound: 40 min for a 3 pound bird, 60 min for a 5 lb bird)
Remove the foil and increase the temperature to 425F.
Bake for anoither 15-20 min or until the internal temperature is 165F.
Take the duck out of the oven and let it rest for 10-15 min.
Cut and serve with rice, collard greens or your favorite greens

Place the chicken bones or feet at the bottom of the pot.
add onion, celery, and carrots
add water
add salt and pepper
close the lid of the pot
turn on the soup setting for 30 min
once the setting is done, open the lid to cool down the broth
pull out the bones, carrots, celery, and onion.
Filter the broth through a cotton gauze and pour into a sealable container( glass quart jar ideally)
Close the lid of the container and let it cool to a lukewarm temp.
You can refrigerate and keep up to 2 weeks or use it right away.

Crockpot is necessary
Place potatoes on the bottom of the crockpot
Rub the Kirkland seasoning, salt, and pepper onto the duck
Stuff the duck with 2 whole oranges
Lay the duck onto the bed of potatoes and parsnips
Pour a can of chicken broth
Douse the duck with the juice from 2 oranges and throw into the pot the spent oranges
Cover the pot and set it on low heat to cook for 7 hours
Serve with a side of wild rice for an extra special touch

Sprinkle the whole chicken with pepper, garlic powder, and fresh herbs.
Douse it generously in Maggi Sauce.
Place the slices of butter
Follow the instructions for the Reynolds cooking bag and place the chicken inside the bag.
Place the sliced butter throughout the bag, some of top of the chicken
Place the bagged chicken on top of a roasting rack in a baking pan
Roast for 30 min and you’re done!

In a large bowl, mix together the shallots, garlic, sugar, fish sauce, dry crushed chiles, and oyster sauce.
Add the quails, and marinate for a minimum of 4 hours, ideally overnight.
In a deep fryer, heat the oil to. 360 F .
Fry the quails, one bird at a time for 5 min or until golden brown.
Serve with rice and a side of vegetable.

In a small bowl, combine the butter, onions, parsley, ginger, garlic and 1/2 tsp salt and 1/4 tsp pepper

Rub mixture under the skin and over the top of each game hen.
Sprinkle the remaining salt and pepper inside the bird cavity.
Use long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack . Prepare the grill for indirect heat, using a drip pan.
Place hens breast up over drip pan; grill, covered, over indirect medium heat for 45-50 min or until the internal thigh temperature reaches 180 degrees and the meat juice runs clear.
You can uncover and grill another 15-20 min to brown the skin.