Birds looked awesome, great color, nice and firm, and taste incredible.
Alan Hummel
New Seasons Markets
Meat and Seafood
Director of Merchandising and Purchasing

Your ducks were absolutely fabulous!  Can I reserve another one for this week's market?
--Carl Kiss



Last night we had a chukar.  I used the recipe in the Time Life Series Provincial Foods of France with a few revisions.  It was fabulous and my husband Paul changed his mind about $14 for a little fowl being too expensive.   I used the Roast Partridges on Liver Canapes recipe from  the (old) Time Life series book The Cooking of Provincial France.  I modified the recipe by not using clarified butter to toast the bread in ( I just toasted thinly sliced great bread); used the one gizzard and liver in the chukhar, I used fresh tarragon and pancetta instead of pork fat; and didn't bother making the sauce although I'm sure it would have been delicious (i'm busy). 
Kathleen


Just wanted to add our wow! reaction to the great responses you've been getting from your chukar customers. We prepared each of our two birds a different way and enjoyed them on Mother's Day--boyoboy! they were wonderful! One recipe used madeira, the other used cream, and both were done top-of-stove. They both started with browning the birds in butter (we used half butter and half olive oil), and the recipe using cream was a bit more tedious because the cream was added slowly during the browning process, but my oh my! was it ever worth it. I was going to email the recipes to you, but am too lazy to do that much typing, so I'm sending you copies via snailmail. We didn't have grape leaves to use for the cream recipe, and we served it with rice instead of toast, but it was wonderful anyway. The chukar didn't taste gamey, but neither did they taste like chicken or even Cornish hens--they have their own very different taste, and we loved it!
Judy and Louis

A million thanks for the VERY best Thanksgiving turkey we have ever had.  It was really out of this world.  Since we got a 25 pounder, it fed multiple families, both at dinner, in leftovers, and as soup to a surgery recovery.  It was a sacrament from beginning to end.
Our deepest bow to the bird and to you.
Kathy H

Hi, Chrissie,
     I know you like feedback on your critters so here is mine on that 7 pound duck we got from you last Sunday.You know, I have cooked all sorts of birds over the years,especially when I lived overseas and the laws there are quite different from ours regarding availability of various critters. I have had many "wild ducks"-- very different from our domestic varieties-- and have often cooked what I believed were muscovy duck breasts, though never the entire bird.
     The duck was great, and it was VERY different from what I expected-- and not even near "middle fatty" as you thought, somewhere between fatty and not, as you suggested when I asked. It was amazingly lean, leaner perhaps than most birds of any kind I have cooked. What was most surprising, however, was its taste. If I had =not known it was a duck, I would have thought I'd cooked the least fatty goose on the planet,since that it what both Suzy and I thought it tasted like (and we do like goose.)
     Anyway, thanks for your business and we look forward to having you with us for a long time-- if for nothing else also than those geat livers and hearts you also keep us supplied with.
Cheers
Arthur