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Category: Duck

Asian (vaguely)Posted on18th December 201618th December 2016

Foie Gras (Fat Liver) with Sake and Chilli

No matter if we have guests or not, fat liver (foie gras) terrine is the only item I cannot imagine my Christmas without. Undisciplined and messy cook that I…

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DuckPosted on13th December 201418th December 2016

Terrine de foie gras (Fat Duck Liver Terrine) with Armagnac

Fat duck liver terrine was love at first bite. The first time I tasted it I was lucky to discover a superior product made by a…

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DuckPosted on5th December 20145th December 2014

Duck Tsukune (Japanese Ground Duck Skewers)

Tsukune, or ground meat skewers, are the first thing I order whenever I go to an izakaya, a Japanese pub (the probability they serve it is…

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BeefPosted on16th May 20126th February 2013

Spring Rolls with Leftover Roast, Carrot and Mint

What do you do with leftover roast? For many years I used to put it into salads, sandwiches or stir-fries and then one day I…

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DuckPosted on4th October 201015th September 2014

Duck Confit, or confit de canard

Duck confit is roughly duck’s meat cooked slowly in fat. It doesn’t sound very exciting or light, however I still have to find someone who…

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