Chef Jackie Lau Poultry Maui Culinary Academy program

Chef Jackie Lau Poultry Maui Culinary Academy program

Whole Chicken Technique Brine and Roast

  • Brine Chicken
  • Chicken Brine
  • 2qt H20 cold
  • ½ cup Sugar
  • 1 oz Salt
  • 1 oz garlic salt
  • ½ oz celery salt
  • 1 oz white pepper
  • 1 Tbl dry thyme
  • 1 oz onion Powder

Combine well.

Soak for 24 hours. Remove from brine. Roast Chicken in a 300 degree convection oven for 2 hours.

With Chicken Breast Side up add springs of fresh thyme, parsley and 1 cup of cold butter in the cavity. In

a shallow roasting pan over mirepoix vegetables, brush chicken with olive oil, season skin with salt and

pepper and roast breast side up, brushing skin every half hour.

Duck Confit Technique butcher, cure, confit

  • Whole Duck broken down.
  • Cured for 30 hours.
  • Cure
  • 2Tbl Brown Sugar
  • ½ Cup Kosher Salt
  • 2 Tbl Black Pepper Crushed
  • 1 tsp White Pepper ground
  • ½ tsp ground Cardamom
  • 1 tsp Ground Coriander
  • 2 crushed Bay leaves
  • 1 tsp Curing Salt

Mix Cure well. Rub well over dry pieces of duck and place pieces in refrigerator for 30 hours.

When ready to start cooking process, remove duck from refrigerator and quickly rinse off cure. Careful

not to wash it all off. Give duck pieces a quick rinse and dry duck.

In a heavy bottom sauce pot add 2 qts duck fat, 2 Bay Leaves, Spring Of Thyme, a couple of

Peppercorns and duck. Cook duck over a low flame keeping the oil from boiling. The cooking process

will take from 2 – 3 hours. Check doneness after 2 hours. The Duck pieces should be whole but fork



Whole Quail Partially boned is ok Technique Brine, Cold Smoked, Pan Roasted

Use above Chicken Brine Recipe but Soak for 6 hours.

Remove quail from brine. Dry Quail and lay quail on a wire rack.

Cold Smoke for 4 Hours

  • 1 Tbl Extra Virgin Olive Oil
  • 1 Tbl of Butter per Quail
  • 2 cloves of Garlic per Quail
  • 1 sprig of thyme per quail
  • ¼ Lemon per Quail.

In a cast iron pan heat olive oil medium high heat with garlic and thyme. Add quail, breast side down.

Using a spoon as a baster add butter and continuously baste quail while cooking. Aprox, 3 minutes each

side. When almost cooked squeeze lemon and add to pan. Baste, season with salt, pepper and remove

from sauté pan, let rest.

Comments are closed.