Trythese! SET THE TABLE WITH SOMETHING NEW

The spring season brings delicious new options to our Meat Department. Try our all-natural, humanely raised whole duck or whole quail. Our easy-to-follow recipes will help you create an amazing meal for Mother’s Day—or any day!

FROM OUR CHEF’S KITCHEN WHOLE DUCK WITH POTATOES, BROCCOLINI AND CARROTS

This special-occasion meal features our mild-flavored Pekin duck seasoned with a sweet and savory blend of ground sumac, smoked paprika, brown sugar and garlic.

CHEF’S CARVING TIPS:

1 Once the duck has rested at room temperature for 10 to 20 minutes, trim the wings off first.

2 Next, cut the legs. With the duck breast-side up, make an incision through the skin between the legs and the breast on each side, cutting down to where the legs meet the breast.

3 At this point you can push the legs down and away from the breast, and the thigh joint will pop out, making it clear where you can easily pull or cut the leg free from the carcass.

4 Finally, cut the breast. Make an incision into the breast on either side of the breastbone and slice down toward the ribs to cut each breast away from the carcass, following the rib bones.

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OUR CHEF’S KITCHEN QUAIL WITH BROCCOLI RABE, CIPOLLINI ONION AND CHERRY GLAZE

Readyinjust 35 minutes!

Quail is best cooked quickly using high heat, so the lean meat doesn’t get a chance to dry out. This recipe pairs our savory quail with a sweet cherry sauce.

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GET CREATIVE:

Quail are super versatile and can be cooked in any variety of ways. You can sear it in a pan, roast it, grill it, smoke it or fry it with ease.

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OUR CHEF’S KITCHEN CARROT SALAD WITH RAISINS AND DIJON MUSTARD

Made with shaved carrots and carrot tops for a fresh take on a salad, this no-cooking-required side dish is a tasty addition to any spring meal.

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