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Fried Egg and Mashed Potato

, By - January 5, 2017
 
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Brasserie Blanc’s Ro...

, , By - December 15, 2015

Today’s recipes dictate that we cook our pheasant at around 180º C, but this recipe follows the old traditional method,...view all

 
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Foie Gras Magnum

    Prep : 120 min

, , By - November 17, 2015
Foie Gras Magnum Posted November 17, 2015 by Andrew Gaskin Posted in: Baking & Pastry, Duck & Fowl | Cuisines: French...view all
 
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Mallard Duck Breast wi...

, , By - November 16, 2015
Mallard Duck Breast with Rhubarb, Fennel and Honey Posted November 16, 2015 by Kevin Adey Posted in: Duck & Fowl | Cuisin...view all
 
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Duck Aspic with Caviar...

, , By - November 10, 2015
Duck Aspic with Caviar and Sour Cream Posted November 10, 2015 by Heinz Winkler Posted in: Duck & Fowl, Seafood | Cuisine...view all
 
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Warm Salad of Foie wit...

, , By - November 2, 2015
Warm Salad of Foie with Citric Leaves, Pumpkin Essence and Fresh Garlic with Baby Leeks, Honey and Marjoram Bread Crackling P...view all
 
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Danish Wood Pigeon in ...

, , By - July 31, 2015
 
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Stuffed Quail Legs

, , By - July 24, 2015
 
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Sky (birds migration)

    Prep : 90 min
    Cook : 60 min

, , By - June 19, 2015
 
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Pigeon with Chestnuts ...

    Prep : 4 min

, , By - April 24, 2015
Pigeon with Chestnuts and Coffee Posted April 24, 2015 by Gaetano Trovato Posted in: Duck & Fowl | Cuisines: Italian, Mod...view all
 
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Terrine of Foie Gras, ...

, By - April 24, 2015
Terrine of Foie Gras, Alsace Vieille Prune Marinated Black Mission Figs Posted April 24, 2015 by Jean Joho Posted in: Duck &a...view all
 
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Turkey Risotto

, , By - April 24, 2015
Turkey Risotto Posted April 24, 2015 by Ivan Brehm Posted in: Duck & Fowl, Rice, Grains, Noodles | Cuisines: Fusion, Ital...view all