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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
12 recipes
2304 cal
Roasted Duck with Red Wine Blackberries

Keeping it Simple

Gary Rhodes

2428 cal
Balsamic Roasted Chicken

Modern Mediterranean

Melia Marden

Partridge with Braised Cabbage and Pancetta

Keep it Simple

Alastair Little

421 cal
Perdiz Guisada

MoVida: Spanish Culinary Adventures

Frank Camorra and Richard Cornish

(1)

2478 cal
Juleand

Copenhagen Cult Recipes

Christine Rudolph and Susie Theodorou

(1)

1286 cal
Braised Duck Legs

The Jewelled Kitchen

Bethany Kehdy

517 cal
Double Duck Breast with Baked Figs and Duck Liver Toasts

A Platter of Figs and Other Recipes

David Tanis

2056 cal
Mincemeat-Stuffed Pheasants with Brandy Sauce

Home Made Christmas

Yvette van Boven

732 cal
Georgian pheasant

Winter Food

Jill Norman

732 cal
Tuscan Quail with Red Grape Sauce

The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

Paula Wolfert

(1)

549 cal
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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