写真素材の検索結果

Duck confit on lentils

Duck confit with lentils

Duck confit with lentils

Duck confit and peppers

Duck confit with shallots

Duck Confit

Duck confit

Duck confit with roast potatoes and salad

Barley stew with confit of goose

Putting duck confit with shallots into jars

Potato tart with duck confit

A slice of potato tart with duck confit

Cabbage and potato bake with duck confit

Parmentier de confit de canard (Duck confit & mashed potato bake, France)

Duck breast with onion confit and fried potatoes

Duck confit and duck fat in preserving jars

Making duck confit with shallots: marinating in honey

Duck confit encased in potato

Duck confit with cheese and toast

Duck confit with scrambled eggs and potato foam

Duck leg confit with a wine sauce

Confit de Canard

Confit of goose

Confit de canard - duck leg confit from France

Duck rillettes on white bread with white wine

Confit of duck and red onion with scorzonera puree

Confit of duck and red onion with scorzonera puree

Barley stew with confit of goose

Duck confit

Cassoulet de Toulouse (bean stew with sausage coil)

Cassoulet de Toulouse (bean stew with sausage coil)

Goose leg with poached apples on chard leaves

Goose breast confit with glazed apples

Creamed white haricot beans with shredded preserved duck

Duck leg with lentils

Duck's leg confit and rocket salad

Duck confit salad

Cassoulet with pork and duck (France)

Duck confit with cinnamon and potato foam and a roasted shallot gremolata

Duck confit with Salardaise potatoes

Duck confit tajine with figs, apricots and sesame

Roast pheasant on lentils

Duck leg with herb crust on bean cassoulet

Cassoulet de Toulouse (Bean stew with duck and sausage)

Duck conserve with mushrooms

Duck with coconut and mangetouts on rice

Corn salad with chanterelles and duck breast

Cassoulet (bean stew from Languedoc-Rousillion, France)

Cassoulet with duck legs

Duck leg with hazelnuts

Confit duck tartelettes

Chicory with duck ragout and red lentils

Paimpol haricot bean salad with confit gizzards

Smoked duck breast with lentils, carrots and lemongrass

Duck rillettes, pieces of pickled gherkins and bread

Saddle of lamb on lamb knuckle confit with bean puree

Regional produce

Cassoulet with duck legs and bacon

Greek lemon drumsticks with rice and vegetables

Goose cassoulet with baguette

Cassoulet

Duck with tomatoes and vermouth

Leg of goose with red cabbage, dumplings and demi glace (seen from above)

A Table Setting with a Plate of Goose Leg; Dumplings

Roast goose leg with potato dumplings and red cabbage

Foie gras de canard (Duck liver pate France)

鶏肉とレンズ豆の煮込み

鶏肉とレンズ豆の煮込み

Pork ribs on lentils and carrots

Christmas appetiser plate with various pates

Duck fillet with sweet potatoes in a restaurant (Tarn, France)

Quail pastilla with orange confit

Stuffed duck breast in red wine sauce; Emmental cheese

Roasted duck legs with spinach and red wine

Two chicken and vegetable kebabs with pumpkin confit

Roasted duck breast with a pumpkin and lentil medley

Duck breast with lentil salad and pumpkin

鶏肉とレンズ豆の煮込み

How to make duck breast with lentil salad and pumpkin

Roast duck breast on yellow lentil salad

Lentil salad with duck breast

Duck with lentils and bacon

Confit leg of duck with sauteed potatoes

Wild duck confit

Wild duck confit being made

Lamb shank on Puy lentils with spinach and shallots

Leg of goose with potato dumpling and red cabbage

Chicken confit with vegetables

Making confit of goose

Pot au feu with duck legs

Canard a l'orange with baguette

Pan-cooked duck dish with celery & mashed potato on plate

Jar of preserved duck

Glazed duck leg with red cabbage and figs

鶏肉とレンズ豆の煮込み

Chicken legs with chestnuts and apricots

Ptarmigan legs with wheat risotto

Duck pot au feu served with red wine and bread

Martinmas goose with red cabbage & dumpling; glass of red wine

Gratin goose with red cabbage and pears (Christmas)

A cured duck leg with beans and tomatoes

Goose leg with red cabbage and pears

Roast leg of goose with apple, chestnut and red cabbage

Chicken with dates and couscous

Duck breast and sprout curry with okra pods and rice noodles

Duck tajine with couscous

Duck breast with Hamburg parsely

Roast duck breast with blackberries

Duck breast on a bed of risotto

Medium rare roast duck breast with red wine gravy

Goose liver with pears and Tokaji

Fried goose liver with caramelised apples & salad, glass of ice wine

preserved duck on bed of pureed lentils (topic: orange-colored cooking)

Crispy Peking duck and duck wraps with a cucumber salad and a soy sauce dip

Rillete (French pate/spread)

Fritons de canard (deep-fried duck skin, France) on bread

Cou de canard farci (Stuffed duck neck, P駻igord)

Partridge with lentils and dumplings

Cassoulet with duck leg in deep plate

Whole Roasted Goose for Christmas

Ribbon pasta with duck ragout

Roast goose with apple and red cabbage and potato dumplings

Roast goose with crispy crust

Grilled Chicken Topped with Peach Salsa; Asparagus on the Side

Cassoulet with goose legs

Leg of goose in beer broth

A beer-glazed goose leg on a bed of pointed cabbage

Salad with roast duck breast and plum sauce

Duck breast with sauerkraut

Duck breast with pomegranate seeds and roasted vegetables

Confit duck

Chicken breast on lentils with rocket

Turkey escalope on lentil salad

Lentil salad with quail

Roast partridge with kumquats on beans

手羽元のコンフィ

手羽元のコンフィ

Making Cassoulet de Toulouse

Roast pork with shallot confit

Bone marrow, oxtail confit and crostini

Crispbread with tomato confit and bacon

Turkey escalope on lentils with pineapple; rice

Succulent leg of lamb and white beans as accompaniment

Quail breast on lentils with peaches

Red lentils with turkey and onions

Fillet steak with vegetables

パリパリチキンのカボチャソース

パリパリチキンのカボチャソース

パリパリチキンのカボチャソース

Foie gras with onion confit and figs

Wild pork belly confit with oeufs en meurette in a pot

Wild pork belly confit with oeufs en meurette in a bowl

Wild pork belly confit with oeufs en meurette in a roasting tin

Cassoulet (meat and bean stew from S. France)

Spelt risotto with saffron chicken

Fried quail breast with pickled peaches on a bed of lentils

Ingredients for Petit sale (salted pork)

confit duck plated meal

plated confit duck appetizer

Duck Nicoise with Sweet Potato Figs and Olives

Red wine lentils with baked goat's cheese

Duck legs in plum sauce (China)

Carved Duck

Duck thighs with orange and olive sauce (Andalucia)

Roast goose legs with herbs

One-pot Coq au vin with bacon

Cog au vin (Chicken in wine, France)

Coq au vin

Duck breast on a bed of roasted root vegetables

Goose, Alsace style (with sauerkraut and bacon)

Foie gras with stewed figs

A goose leg with spicy cabbage served with red wine

Chicken drumsticks in spicy honey sauce

Cassoulet (bean stew with meat, France)

Braised duck with chestnuts and button mushrooms

Duck pate with baked apple and rocket

Traditional Polish Easter menu

Jar of preserved duck

Preserved duck with red cabbage and apples

Duck conserve with potatoes

Preserved duck Cassoulet

Leg of duck conserve with thyme

Duck leg with red cabbage and dumplings

Duck with red cabbage, potato dumpling, bay leaf & mugwort

Roast leg of goose with sweet chestnuts and pear

Roast goose with Thuringian dumplings and red cabbage

Goose leg with cabbage and dumplings

Goose leg with cabbage and dumplings

Kermis goose with quince sauerkraut & pretzel dumplings

Roast duck in curry sauce with rice

Pomeranian goose legs with prunes

Pomeranian goose legs with prunes

Roast goose with potato dumpling, red cabbage & sauerkraut

Carved roast goose with semolina dumplings dusted with ground hazelnuts

Roast goose leg with accompaniments for Christmas

Duck with almond dumplings & orange segments for Christmas

Goose leg with potato dumplings

Chicken breast with chestnuts & damsons in red wine sauce

Roast chicken breast with herbs

Roast guinea-fowl breast with fresh figs