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STUFFED POULTRY TO BAKE
We recommend cooking your holiday poultry yourself because reheating a large piece can dry out the meat and remove some of its flavor.
We provide you with an explanatory card for cooking methods and a cooking thermometer. The breast of our poultry is deboned. The poultry is buttered, seasoned, and ready to be placed in the oven.
The turducken (three bird roast) is a completely deboned turkey, stuffed with a completely deboned duck, a completely deboned guinea fowl, and filled with a truffle stuffing (100% minced poultry). This method, inspired by the cuisine of the Roman Empire and perpetuated over time, helps keep the meat juicier and more flavorful.
To enhance the flavor of your poultry, we suggest injecting a truffle oil infusion using a syringe at the end of cooking.
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