There’s a lot that can be done with different kinds of poultry, but for many people, the thought of cooking duck and goose is a bit daunting. Here at NetCost Market, we’ve got some great recipes for poultry that we hope will inspire you to be more adventurous with commonly used meats such as chicken and turkey, and to try rarely used meats such as duck and goose!
Classic Chicken Pot Pie
For many, the chicken pot pie is an American classic and a real family favorite. What makes it even better is that it can be made and then frozen until needed!
4 tbsp. unsalted butter, 1 lb. boneless chicken breast (cubed), 1 cup sliced carrots, ½ cup sliced celery, ½ cup chopped onion, 1 ¼ tsp. salt, ½ tsp. garlic powder, ½ tsp. dried thyme, ¼ tsp. black pepper, ¼ cup flour, ½ cup heavy cream, 1 cup chicken broth, ½ cup frozen peas, 2 tsp. minced flat leaf parsley, 2 unbaked pie crusts.
How to make:
- Pre-heat your oven to 425F and ensure the oven rack is at the bottom of the oven.
- Over medium heat, add the butter and let it melt. Add chicken, carrots, celery, onion, salt, garlic powder, thyme, and pepper. Let the mixture cook for 10 minutes while stirring. Ensure all chicken is cooked through.
- Sprinkle in the flour while stirring, and then slowly add the cream and then the chicken broth. Bring the mixture to a slow simmer – about 5 minutes. Ensure it is stirred often to avoid burning!
- Take the mixture off the heat. Stir in the peas and parsley and let the mixture cool for at least 20 minutes.
- Meanwhile, fit one of the piecrusts in a 9-inch pie dish. Once the mixture is cooled, spoon it into the piecrust.
- Fit the second pie crust on top, and then seal the edges. Cut 4 or 5 slits in the pie crust (try to make this look decorative).
- Place the pie in the oven for 30 minutes and then allow to cool for at least 15 minutes once it’s taken out.
There’s nothing more satisfying and comforting than a homecooked meatloaf. This brilliant turkey meatloaf is just as comforting as any other but has less fat than beef and a higher amount of protein!
2 onions, 2 tbsp. olive oil, 2 tsp. salt, 1
How to make:
- Preheat your oven to 325F.
- In a pan, cook the onions in the olive oil, salt, pepper, and thyme until the onions are clear. Add the Worcestershire sauce, chicken stock, and tomato puree and mix together well. Allow the mixture to cool to room temperature.
- In a large bowl, combine the ground turkey, breadcrumbs, eggs, and the cooked mixture. Mix everything together well with your hands and shape into a rectangular shape on a baking pan. Spread the ketchup evenly over the top of the loaf.
- Cook for 1 ½
hoursuntil the loaf is fully cooked through, and if you’re worried about the top cracking, add a small pan of hot water to the oven to keep it moist.
- Serve hot!
Duck Ramen Noodle Soup
Duck is one of the most underrated meats out there. Many people don’t realize that it can be eaten pink in the middle much like a steak, but the fat content means it’s very flavorsome and has nice crispy skin! This duck ramen noodle soup is bursting with flavor but super healthy!
You will need (serves 1):
(for the duck breast) ½ duck breast, ½ tbsp. cilantro seeds, ½ tsp. black pepper, 1 tbsp. honey, ½ tbsp. soy sauce, salt.
(for the soup) 1 ½ cup hot chicken stock, 1 tsp. sesame oil, 1 tsp. chili – chopped, 2 shallots – thinly sliced, ½ cup fresh cilantro, salt and pepper, 5 ½ oz rice noodles – cooked.
How to make:
- Preheat the oven to 400F.
- Grind the cilantro seeds and black pepper together and rub all over the duck breast.
- Season the breast with a little salt and place the breast skin side down in an oven-proof frying pan.
- Fry on the burner for 5 minutes until the skin is browned.
- Add the soy sauce and honey to the duck breast and place the pan in the oven until the breast is cooked through. Once removed from the oven, let the breast rest for 3 minutes and then thinly slice it, keeping the pieces together.
- Meanwhile, place the chicken stock in a pan and bring to the boil.
- Add the oil, chili, shallots, and cilantro and simmer for 5 minutes, seasoning to taste with salt and pepper.
- Add the blanched noodles and stir.
- Pour the soup into a warm bowl and then carefully place the sliced duck breast on top.
- Garnish with a sprinkle of chopped coriander.
Solet with Goose Leg
This is a classic Hungarian dish that’s popular in the Jewish community. It takes lots of care and time to cook but once done, it’s the perfect food for a celebratory meal with friends!
1 lb. large white beans, 3 tbsp. goose fat, 1 medium onion – chopped, 1 tbsp. flour, 1 ½ tbsp. paprika, 1 tsp. salt, 3 clove garlic – peeled and stuck on toothpicks, 2 goose legs, and thighs, goose or chicken stock.
How to make:
- Wash the beans and soak them overnight in cold water. Drain the beans.
- In a heavy bottomed casserole dish (large enough for all ingredients), heat and melt the goose fat and fry the onions until translucent.
- Sprinkle with flour and paprika and cook for another 5 minutes – making sure you stir constantly.
- Add the salt and ½ a cup of stock, mix thoroughly and then add the beans and turn them in the sauce.
- Bury the meat and garlic under the beans, and then pour on enough chicken or goose stock to cover the beans exactly.
- Bring to a simmer and cover the dish using the lid.
- Place in a preheated oven at 350F.
- Bake for about 3 hours until done but keep checking the dish to see if more liquid is needed.
- Do not stir as this will disrupt the meat.
- Remove all garlic and toothpicks from the dish once done.
- Serve directly from the dish, and ensure all guests get some for the crust, meat, and plenty of beans!