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.  

Chicory sauteed with foie gras

Chef: Roger Souvereyns

Chicory sauteed with foie gras Chicory Sauteed with Foie Gras takes foie gras to the next level in this must-watch and must-try recipe. Chicory is a perennial bushy herb; it is the common name for curly endive. It is part...

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.

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...

Duck Fillet with braised Endives and an...

Chef: Jean Michel Lorain

These sweet duck fillets, with a hint of chili, make a quick but sophisticated dinner for two that is low in fat and salt but full of rich flavors. It is delicious when served with a honey-brown sugar sauce. Eastern...

Duck Fillet with Honey and Raspberry Vinegar

Chef: Eric Barbe

Duck Fillet with Honey and Raspberry Vinegar The flavor and texture of duck fillet is virtually impossible to describe. Duck is rich, buttery, delicate and a popular well-known delicacy in French cuisine. Enjoy this luxury dish...

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...

Duck with Apples

Duck with Apples Adapted from Cooking the Russian Way by Musia Soper Apples, a little garlic, and some red wine add flavor to this roasted dish. This recipe also works well for roast goose.

Flambe Duck Breast

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

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...

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,...

Foie gras in salt crust

Chef: Santi Santamaria

Foie gras in salt crust 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...

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...

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...

Foie gras ravioli with cepes mushrooms and...

Chef: Clement Bruno

Foie gras ravioli with cepes mushrooms and asparagus Prepare and clean the ceps, before carving them in small gills. Clean then cut the asparagus, while keeping the tips of a 2 cm length for the decoration. Brown the ceps in...