There are entire worlds of poultry to discover.
| |  | | Duck, Duck, Goose…Turkey, Squab, and Chicken Too! | | | If you could not tell from the title, today is National Poultry Day! Yes, the humble and important fowl gets its day. While the word "poultry" may bring thoughts of chicken and your favorite chicken dishes, there are whole other worlds of poultry in which to delve.
Last week my colleagues and I went to dinner in NYC's Chinatown at Chinese Tuxedo, a contemporary Cantonese restaurant in an old opera house. We, of course, almost ordered the whole menu, but the true winner was the whole roast duck two ways: roasted duck crown with wok-tossed vegetables and hoisin butter sauce plus duck leg confit fried rice with pickled mustard greens and crispy taro. It was divine.
Making duck or goose at home might feel laborious—something reserved for the holidays, but knowing how to cook duck breast is a foundational cooking skill to have (and a great way to impress someone). Squab or Cornish game hen is also a great poultry to show off some prowess in the kitchen both in preparation and presentation.
I know Thanksgiving is many months away, but we cannot celebrate National Poultry Day and not talk turkey. I won't let it happen. This fantastic fowl can be served, in part, the other 363 days of the year and in many, many ways.
Now that we have covered most of the poultry to celebrate today, there is no judgment if poultry only means chicken to you because we have you covered in spades. But no matter the fowl, there are some essential tools, tips, and techniques to know and use that will set you on the right path to success.
So cluck-cluck, quack-quack, and gobble-gobble with fervor today. It's National Poultry Day! | | | | | | | | | | | | | | | | The Spruce Eats on YouTube | | | | | | | | | |
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