Poultry and Fowl Other Cuts
We've got everything you need to make a "fly" meal, right here. Duck bones will help you start the most flavorful soup and broth ever, while ground duck meat can take your stew to a whole new flavor level. Confit, boneless and semi boneless birds and fowl, and all manner of exotic bird specialties.
1 - 11 of 11 products:
from United States
by Broadleaf
For a striking display, try our partially deboned Cornish Game hens. Extra flavorful and juicy, these birds provide the best of both worlds in terms of ease of preparation, flavor, and moisture retention.
by Broadleaf
The secret to creating a great stock is in the bones. A foundational ingredient in every good kitchen, use your duck stock to enhance the flavor of all your favorite recipes: from soups and stews to polenta and risotto.
by Maple Leaf Farms
This ancient method of preservation remains a favorite in today's kitchens thanks to the deep layers of flavor it imbues into the meat and the fine-grained texture it produces.
by Broadleaf
Easy to stuff or butterfly, our semi-boneless Poussin have only the torso bones removed, making preparation quick and an impressive presentation easy.
by Broadleaf
Still whole and with the rest of the bones left intact, our semi-boneless quail have only the torso bones removed, making stuffing and baking easy and providing an impressive presentation.
by Broadleaf
The perfect addition to every pantry, bring your cooking and roasting up a notch with the addition of duck fat to all your favorite preparations.
from United States
by Broadleaf
Our semi-boneless quail gets you the maximum presentation points with the least work, for a lean, richly flavorful and super elegant little bird that will be the new star of your dinner parties.
from United States
by Big Easy Foods
This fantastic creation is a favorite of many during Thanksgiving! A deboned chicken stuffed into a deboned duck, and then stuffed into a deboned turkey.
by Broadleaf
Composed of 100% premium duck breast, our ground meat is a delicious alternative to the more usual options and offers a complexity and flavor not found elsewhere!
by Broadleaf
Tender and delicious, this little bird with a full, broad breast has been partially deboned for the best presentation, ready to be stuffed.