Pečená Kachna se Zelím (Roast Duck with Sauerkraut and Dumplings)
Roast duck with sauerkraut and a mixture of dumplings is a festive Czech dish, usually served on special family occasions or ordered in a restaurant as a treat. The whole...
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Duck Recipes
Duck recipes display a range of mouth-watering, bird-based dishes for when you have the time to cook something a little different.
Duck Foie Gras in Muslin Brioche with Autumn Scents ‘Half-Fig, Half-Grape’
This delicious recipe was provided by Chef Jean-Christophe Ansanay-Alex, a Michelin starred chef and Head Chef of Lyon-based restaurant, l’Auberge de L’Ile Barbe. The recipe is for 8 people. How...
Fesenjoon (Fesenjān)
Fesenjoon Stew is a rich Persian pomegranate walnut stew! It has a sweet and sour flavour and makes the perfect comfort food for the colder months! It can also be...
Arroz con Pato
Arroz con Pato is one of the most typical dishes found in Peru is the Arroz con Pato (Duck with Rice), which, in terms of the seasoning in the rice,...
Confit Duck Leg Recipe By Chef Simon Moss
This delicious confit duck leg recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Check out our interview with Simon to learn more about his career,...
Canard à la Presse (Pressed Duck)
Canard à la Presse or Pressed Duck is a traditional French dish that provides an extraordinary culinary experience. The dish was created in the 19th century by Parisian restaurant La...
Duck Choila Recipe by Chef Binod Baral
Choila can be prepared with chicken, duck, mutton, or lamb. Vegans can enjoy a delicious choila prepared with jackfruit.
ST. PIERRE, FOIE GRAS, CABBAGE, MATELOTE
St Pierre / Foie Gras Press Cut the St. Pierre portion into 3 pieces lengthwise. Cut the foie gras into 2 pieces, matching the shape of the St. Pierre portion....
SEARED FOIE GRAS WITH FOIE GRAS SOUP DUMPLINGS
“Soup” Place the pig feet in a pot with the stocks and bring to a boil. Skim and add the remaining ingredients and simmer, skimming every so often, until pig...
‘FOIE GRAS-NOLA’ & BIG NUM-NUM (SEARED FOIE GRAS, HONEY-NUT GRANOLA, PARSNIP, ONION MARMALADE)
foie-gras-nola-big-num-num-seared-foie-gras-honey-nut-granola-parsnip-onion-marmaladeNum-Num Puree Place all the ingredients in a heavy based sauce pan Add 100 millilitres of water and let the pot slowly come to the boil. Leave it to simmer...
TEA SMOKED DUCK RESTING ON CRISP FILO PASTRY, PISTACHIO, CELERY & GRAPE SALAD WITH BLUEBERRY & RIESLING VERJUS DRESSING
This is a recipe for one of our popular dishes prepared with Canter Valley duck which we source from the south island of New Zealand and have also prepared for...
TERRINE OF FOIE GRAS, ALSACE VIEILLE PRUNE MARINATED BLACK MISSION FIGS
Please allow 5 days for preparation. Soak foie gras in half milk half water mixture for two hours. The liquid should cover the foie gras; this will help the foie...
