GAME BIRDS AT A GLANCE

Food & Wine - - THE MAKER -

GUINEA HEN

AV­ER­AGE WEIGHT About 3 lb. SERVES 2 to 4

COOK­ING METH­ODS Bread and fry in parts, roast or braise whole, or mar­i­nate and grill.

FYI The dark leg and thigh meat of a guinea hen re­main juicy when slow-cooked, but the del­i­cate breast meat can dry out if not basted with fat.

SOURCE D’Artag­nan, dartag­nan.com; Joyce Farms, joyce-farms.com

QUAIL

AV­ER­AGE WEIGHT About 4 oz. SERVES 1 (1 to 2 quail per per­son)

COOK­ING METH­ODS Sauté, broil, pan-roast, or grill.

FYI Quail are of­ten sold semi­bone­less for ease of cook­ing and eat­ing. Use a knife and fork to tackle the bone­less breast and nib­ble the legs and thighs.

SOURCE Manch­ester Farms, manch­ester­farms.com; dartag­nan.com

POUSSIN

AV­ER­AGE WEIGHT 1 to 1¼ lb. SERVES 1

COOK­ING METH­ODS Roast whole, or spatch­cock and grill, broil, or pan-roast.

FYI These ten­der lit­tle birds (also called spring chick­ens) are best cooked with high heat un­til just cooked through, leav­ing a hint of pink in the juices.

SOURCE dartag­nan.com; joyce-farms.com

DUCK

AV­ER­AGE WEIGHT About 5 lb. SERVES 2 to 4 (lower-thanaver­age yield be­cause of high ra­tio of fat and bone to meat)

COOK­ING METH­ODS

Slow-roast to ren­der the fat and pre­serve juices, or cook parts separately, cook­ing the breast over high heat and slow-cook­ing the legs.

FYI Breast meat is best when not cooked past medium.

SOURCE dartag­nan.com

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