Poultry Week: Chicken, Turkey, Duck and Goose...

We have one week left in Meat/Un-Meat month, and we're talking about poultry. We have probably talked about chicken than any other single meat, here at The Kitchn; a good roast chicken is an absolutely classic dish. But there are more kinds of poultry than chicken: try quail, duck, goose, turkey... What sorts of poultry do you enjoy, other than chicken?

Here's a quick look at some of the different poultry we've talked about at The Kitchn. Do you have anything you'd like to see us talk about or share during a week of poultry?

Chicken
• Lemon Roasted Chicken: Lemon Inside or Out?
• How To: Roast a Chicken, Zuni-Style

Turkey
• Recipe Review: Mark Bittman's Braised Turkey
• Turkey Giblets: We Wuz Robbed

Duck
• Good Question: What To Do With Duck Fat?
• Reader Submissions: Jen's Duck Confit and Cioppino

Goose
• Interweb Cookery: Take Your Break with Dan Barber's 'Goose Whisperer'
• Blogging NPR: Figgy Pudding and Fat Goos

Quail
• What's the Deal with Quail Eggs?
• Bacon and Eggs Appetizer

(Images: Faith Durand)

Comments (5)

I quite liked quail when I had it as a kid. A little gamier than a cornish game hen. Delicious. I also enjoy game hens. Turkey, not so much. I like it best shredded on a sandwich with just butter, salt and good bread-and-butter pickles.

I'm not sure if I've ever had duck but I know I've never had goose. Would be interesting to try, for sure.

A bone-in turkey breast half can feed several people, and it stays more moist than chicken breast.

I agree with heather 77. I've never tried goose or quail. Also, I'd like to hear more recipes or ways to cook poultry using fruits/citrus besides just salad.

I love goose. I've only had it twice (Christmas in Germany!) but it was wonderful - like a big, greasy chicken.

Duck is also excellent if properly prepared.

I just wish they were more commonly available!

Duck, both wild and domestic, is excellent and always the leftovers in white bean cassolet. Goose for the holidays and hubby loves quail.