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Diver Sea Scallops wrapped in Dover Sole, Saffron shallot cream sauce
Diver Sea Scallops wrapped in Dover Sole, Saffron shallot cream sauce


Black Duck with Wine

Duck recipe requires minimal spices and is very satisfying. There are many styles to cook duck in Mexican, Italian and French cuisine. Here we bring you a recipe for black duck with wine.  

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Duck aiguillettes with pear in wine

Chef: Hotels Lucien Barriere Deauville

Watch and learn how to make this dish made with duck fillets and fruits.

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Duck carpaccio with pistachios

Chef: Eric Barbe

Duck carpaccio with pistachios Often featured on the menu of fine dining establishments, carpaccio - or very thinly sliced pieces of raw meat, fish, and even fruit - is typically served as an exotic appetizer (eating raw meat...

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Duck of Challans from la ferte region

Chef: Philippe Gravouille

Duck of Challans from la ferte region For those who think everything tastes like chicken, there's now a duck that tastes like steak. The Challans, a 400-year-old breed once served to French kings, is making its American debut...

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Flambe Duck Breast

Adapted from The ‘Best-of-All” Cook Book by Florence Brobeck This recipe works equally well for domestic or wild duck.

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Foie gras candies with banyuls syrup

Chef: Jacques et Laurent Pourcel

Foie gras candies with banyuls syrup Banyuls is a grenache-based fortified wine that has been made since the thirteenth century. It was then that a physician and alchemist named Arnaud de Villeneuve discovered the method of...

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Foie gras escalope prepared in a pan with...

Chef: Philippe Faure-Brac

Foie gras escalope prepared in a pan with green apple chutney Foie gras, which means "fat liver" is one of the world's great culinary experiences. The flavor and texture is virtually impossible to describe. Foie gras is rich,...

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Foie gras on a rosette of caramelized apples

Chef: Johann Lafer

Foie gras on a rosette of caramelized apples Foie gras is a French specialty very appreciated during Christmas and New Year celebrations. France is the first producer of foie gras in the world (15.3 Million tons in 2000, 81% of...

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Foie gras pot au feu with celery

Chef: Etienne Krebs

Foie gras pot au feu with celery Foie gras used to be a rare delicacy served only in the fanciest French dining rooms, but in the last few years, melt-in-your-mouth duck liver has migrated onto the menus of most trendy...

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Foie gras with chard leaves

Chef: Stephane Raimbault

Foie gras with chard leaves Foie gras, which means "fat liver”, is one of the world's great culinary experiences. The flavor and texture is virtually impossible to describe. Foie gras is rich, buttery, delicate and a popular...

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Grilled Foie Gras with Roasted Seasonal...

Chef: Helene Darroze

Grilled Foie Gras with Roasted Seasonal Fruits Foie gras means "fat liver”, is one of the world's great culinary experiences. The flavor and texture is virtually impossible to describe. Foie gras is rich, buttery, delicate and...

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Magret de canard with Cognac and port-wine

Chef: Lucille et Jacques Bon

Magret de canard with Cognac and port-wine Magret de Canard" simply means "duck breast" It's delicious, and the easiest thing in the world to cook (just score the fat, put the magret under the grill, fat side up, leave for...

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Meat Farandoles

Chef: Hotels Lucien Barriere Deauville

Meat Farandoles It may seem as simple as tossing a piece of meat on a hot grill, but cooking a truly perfect steak is much more of an art than you might think. Sometimes, it’s thin slices of pork belly seasoned with nothing but...

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