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🇫🇷Burgundy, France

Bresse Chicken

Poulet de Bresse

Premium chicken from Bresse with blue feet, the only poultry with AOC status.

🇫🇷Provence, France

Cailles aux raisins (Quail with grapes)

Cailles aux raisins are quails browned and braised with grapes, producing tender poultry and a sweet-savory pan sauce.

🇫🇷France

Canard aux pruneaux

Canard aux pruneaux is duck braised until tender with prunes, onions, and a gently sweetened savory sauce.

🇫🇷France

Canard braisé aux Montmorency (Braised duck with cherries)

Canard braisé aux Montmorency is braised duck served with tart Montmorency cherries and a glossy reduced sauce.

🇫🇷Paris, France

Canard à la presse (Pressed duck)

Canard à la presse is a Rouen preparation in which roasted duck is pressed for blood-rich sauce and finished tableside.

🇫🇷France

Duck Breast

Magret de canard

Magret de canard is the thick, prized breast of a duck raised for foie gras.

🇫🇷France

Duck à l’Orange

Canard à l’orange

Canard à l’orange is roast duck served with a bittersweet orange sauce, often balanced with citrus zest and stock.

🇫🇷France

Poule Au Pot

Poule au pot is a whole chicken cooked with vegetables and broth, often stuffed and served with its cooking liquid.

🇫🇷France

Poulet Au Vin Jaune

Poulet au vin jaune is chicken braised in Jura yellow wine, traditionally paired with morels and cream.

🇫🇷Burgundy, France

Poulet à la Cancoillotte

Poulet à la cancoillotte is chicken served with melted cancoillotte cheese, garlic, and a light savory sauce.