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Poultry
Collective ferm for domesticated birds bred for eating. Include: chickens, ducks, geese, guineas, pigeons, and turkies.
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Chicken
light and dark meat. older bird less tender.
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Duck
dark meat only. marge amounts of fat.
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goose
only dark meat and very fatty skin.
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Guinea
light and dark meat. flavor similar to pheasant. tender enough to sautee. little fat
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Pigeon
(squab) dark, tender beat. sauteeing, broiling, or roasting. Very little fat, benefits from barding.
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Turkey
light and dark meat. small amount of fat.
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Ratites
flightless birds with small wings and flat breastbones. (emu, ostrich, rhea) Classified as red meat. Beef like flavor but alittle sweeter.
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Foie Gras
enlarged liver of duck or goose. Produced by fattening birds by force feeding them. Can be grilled, roasted, sauteed or made into pates or terrines.
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a point
- 1) french term for cooking to the ideal degree of doneness
- 2) when applied to meat, refers to cooking to medium rare.
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