Meat 6 results
  • Duck breast with oriental sauce

    For obtaining the breasts, either butcher a whole duck yourself, cut out the breasts and make sure the skin is still on or buy the breasts from your supplier. Special equipment skillet Duck breast with oriental sauce For the ...
  • Beef (Tongue) Croquettes and bitter balls

    It is thought that Dutch house wives in the 19th century invented this dish to prevent beef left overs got wasted. In the rather egalitarian and liberal Dutch society, the receptions offered by overseas consulates and embassies on the occasion of ...
  • Rendering fat from duck or goose skin

    Chefs use duck and goose fat for culinary purposes as these are stable fats and can be re-used. Therefore they make wonderful fried potatoes and other delicacies. Goose fat is fairly liquid at room temperature. But duck fat needs a few degrees ...
  • Poached, juicy chicken, south chinese style

    It is this dish that shows what poaching can do to keep meat juicy and the skin springy and textured. No wonder virtually everyone in China is familiar with this wonderful dish. Origin One of the famous traditional South Chinese dishes offered at ...
  • Pate de Campagne with duck

    Making pate is fun. Discover the countryside in yourself and make something much more tasty than you can find from any grocery shop (perhaps in France you may find charcuteries that come pretty close!). There are many variations and recipes, even ...
  • Poached, then grilled, juicy turkey with gravy and stuffing

    For many people, turkey is associated with the traditional US Thanksgiving dinner on the fourth Thursday of November. In Canada, where temperatures drop earlier, Thanksgiving is celebrated on the second Monday of October. In both countries the ...