Meat
Beef (tongue) croquettes and bitter balls
Beef (tongue) croquettes and bitter balls are tought to have been invented by Dutch house wives in the 19th century [...]
Cappelletti in cheese cream
Cappelletti in cheese cream is a delicious secondo piatto from the Romagna region in Italy. But it is served [...]
Char Siu Pork
Char Siu Pork is a Cantonese preparation of pork. The key is to marinate the fatty pork overnight before [...]
Chilean Chicken (Pollo Arvejado)
Chilean Chicken is a dish that celebrates friendships and forms the center piece of a re-union dinner. A friend [...]
Duck breast with oriental sauce
Duck breast is the finest part of the duck and creates gourmet opportunities because of the rim of fat attached [...]
Duck broth
Duck broth tastes slightly more intense than chicken broth. And it falls in the range of poultry soups (turkey, chicken, [...]
Duck confit
Duck confit is duck meat that you slow-cook in its own fat. But first we apply a dry cure [...]
Duck cracklings
Duck cracklings are my favorite lunch food, albeit that I only get them when rendering fat from duck skin. [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast with the [...]
Duck legs from the oven
Duck legs, like many other legs from birds, contain connective tissues that make the meat a bit tough. Therefore the [...]
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of a duck [...]
Duck Pate from scraps
Duck Pate from scraps describes a new low fat recipe for duck pate. Without any pork meat or -fat [...]
Duck prosciutto
Duck prosciutto is made from duck breast. The breast is cured, dried and smoked and then dried further. Serve [...]
Duck ragout
Duck ragout provides a distinct taste to appetizers such as croquettes or bitter balls. But also duck ragout goes [...]
Duck soup
Duck soup tasts slightly more intense than chicken soup. It falls in the range of poultry soups (turkey, chicken, duck, [...]
Fat from duck or goose skin
Fat from duck and goose skin - background Chefs use fat from duck or goose skin for culinary purposes as [...]
Paella Valenciana
Possibly the most authentic version of paella is paella valenciana. Thus traditional paella has chicken and rabbit or sometimes [...]
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 [...]
Recent Comments