Duck confit
Duck confit is duck meat that you slow-cook in its own fat. But first we apply a dry cure of the meat. The process [...]
Duck prosciutto
Duck prosciutto is made from duck breast. The breast is cured, dried and smoked and then dried further. Serve very thinly sliced as an [...]
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of a duck contains most of its fat. [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast with the savory concentrated duck broth. If [...]
Vitello tonnato
Vitello tonnato is an Italian dish, that contrasts the mild taste of veal with the specific taste of a tuna sauce. Most of the [...]
Cappelletti in cheese cream
Cappelletti in cheese cream is a delicious secondo piatto from the Romagna region in Italy. But it is served in the whole central northern [...]
Veal ragout in puff pastry
Veal ragout in puff pastry can work as an old world appetizer, but also fits in as a modern lunch dish. We recommend to make [...]
Duck ragout
Duck ragout provides a distinct taste to appetizers such as croquettes or bitter balls. But also duck ragout goes very well into making a [...]
Terrine de Canard (Duck pate)
Terrine de Canard or Duck pate is a french traditional recipe for making a gourmet pate. This goes well on your favorite toast or [...]
Sweet and Sour Pork (Gu Lao Rou)
Sweet and sour pork is a Cantonese dish, and probably one of the most liked by foreigners and South Chinese people alike. As the [...]
