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Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...