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Duck Galantine

Duck Galantine

Duck pate with apricots

Wild duck pate with pistachios

Foie gras de canard (Duck liver pate France)

Duck terrine with elderflower and ginger jelly

Duck pate with spinach

Duck pate on a cracker

Duck confit with scrambled eggs and potato foam

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

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

Duck rillettes with baguette

Duck rillettes with baguette

Canette en potee (Duck and vegetable stew, France)

Pot-au-feu de canard (duck an vegetable stew, France)

Duck terrine

Canard aux navets (duck with turnips, France)

Wild duck pate with pistachios, Cumberland sauce and salad

Duck rillettes, pieces of pickled gherkins and bread

Chicken galantine from Bologna, Italy

Duck tartare with edible shoots

Duck confit encased in potato

Foie gras de canard (Duck liver pate France)

Chicken terrine with pistachios

Duck pate, sliced

Toast topped with duck pate

Duck liver served on a platter

Duck rillettes

Duck and orange pie

Smokey Barbecued Duck; Partially Sliced on a Platter

Duck rillettes on white bread with white wine

Duck pate with a salad

Dim sum filled with duck, China

Duck liver terrine

Duck breast with cherries

Duck meat

Duck jelly with spinach

Goose pie for Easter

Duck rillette with bread

Duck with orange sauce and sage

Duck with olive stuffing (Provence, France)

Goose liver pat・in puff pastry

Confit de canard - duck leg confit from France

Hot and sour soup with duck (Asia)

Duck confit

Arroz caldoso (rice soup, Spain) with duck

Japanese duck soup with noodles and tofu

Duck liver parfait with grilled bread for Christmas

Duck breast with port wine jelly and salad leaves

Foie gras on slices of brioche

Toast topped with duck pate and jam

Duck soup with Teltow turnips in pan

Rabbit and duck foie gras terrine

Duck stuffed with meat and liver, cut in half

Duck Confit

Cassoulet with duck legs

Duck pate with pepper for Christmas

Noodles with duck (Asia)

Risotto with duck

Duck confit with lentils

Pot au feu with duck legs

Foie gras de canard (Duck liver pate)

Chinese duck salad

Asian Duck Soup

Duck Soup

Duck breast with white cabbage (Romania)

Duck rilettes in a jar and spread on a slice of baguette

Duck Meatballs Topped with Dried Apricots

Duck broth with truffle and onion ravioli

Jellied Goose Giblets on garden Salad

Anatra al caramello (Duck breast with caramel sauce, Italy)

Lady Llanover's salted duck (England)

Lady Llanover's salted duck (England)

Canard a la solognote (duck with herbs, France)

Duck pie with pastry leaf decoration on wicker tray

Pumpkin soup with duck (Thailand); red background

Creme brulee: caramelised duck liver mousse (detail)

Creme brulee: caramelised duck liver mousse

Foie gras (Goose liver pate France)

Goose liver terrine with toasted bread

Duck pot pie with black cherries

Duck breast with roasted bean sprouts

Lettuce with roast duck breast, vegetables, glass noodles (Asia)

Lettuce with roast duck breast, vegetables, glass noodles (Asia)

Lettuce with roast duck breast, vegetables, glass noodles (Asia)

Glass noodles with roast duck breast and vegetables (Asia)

Goose liver cream with caramel

Chicken ragout in filo pastry

Rice bake with duck breast

Cassoulet (bean stew from Languedoc-Rousillion, France)

Pate de foie gras with grapes, France

Oeufs cocotte and foie gras

Assiette du foie gras (France)

Goose rillettes with slices of bread

Chicken terrine with hazelnuts

Duck Nicoise with Sweet Potato Figs and Olives

Duck rillette

Fried goose liver and grapes

Duck liver

Canard a l'orange (Duck with oranges, France)

Guinea Fowl With Morels and Duck with Orange Sauce

Duck liver with chutney

Fried duck foie gras

Braised duck

Duck roll

Breaded duck fillet dumplings, baked

Veal pate with rosemary, partly sliced

Parmentier potatoes with duck and onions

Duck meat

Din sum (steamed pastry parcels, China)

Lettuce with roast duck breast, vegetables, glass noodles (Asia)

Glass noodles with roast duck breast and vegetables (Asia)

Goose liver pate with radishes

Goose liver on fried courgettes

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

Paparo all'arancia (duck with oranges), Tuscany, Italy

Choucroute de canard (Sauerkraut speciality, Alsace)

Duck liver pate with caramelised figs and gold leaf

Creme brulee: caramelised duck liver mousse; brioche

Foie gras with vegetable ribbons and redcurrants

Foie Gras on a Platter

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

Wraps with roasted duck breast and vegetables

Duck breast salad with mango achar and vegetables

Duck foie gras with smoked almond-panna cotta

Curried duck soup with mango

Rabbit and goose liver pate (France)

Goose liver pate with almonds and figs

Bread with goose liver pate & roasted chestnuts (Corsica)

Roasted duck breast, whole and sliced (Asia)

Alphabet soup with duck breast in soup cups

Salad of deep-fried strips of duck breast

Duck rillettes with dried apple clefts on piquant hip

Vietnamese style duck soup with mushroom

Duck breast with figs, mustard sauce and corn salad

A piece of savoury goose liver cake on plate

Medium rare roast duck breast with red wine gravy

Foie gras with truffle in a piece and in slices

Three slices of goose liver pate on plate

Two slices of goose liver pate on plate

Honeydew melon snacks with smoked duck breast

Fried goose liver with apple on toasted bread

Duck and melon salad with cashew nuts and Asian dressing

Spring rolls with duck filling for Christmas

Duck pot au feu served with red wine and bread

Crispy spring rolls filled with duck and vegetables

Wild duck, red cabbage & apples; goose, apple puree & apples

Duck liver mousse and duck rillette with toast

Six course menu with duck breast fillet as appetiser

Duck pate with baked apple and rocket

A piece of duck and aubergine gratin

Duck stock with mushrooms

Goose liver terrine with toast

Pappardelle all'anatra (Ribbon pasta with duck ragout, Italy)

Chicken pie (USA)

Chicken Pot Pie with a Piece Removed

Ribbon pasta with duck breast and vegetables on fork

Roast honey-glazed duck breast with orange & pumpkin mousse

Guinea fowl stock with guinea fowl galantine and celery ravioli

Duck stew with vegetables

Roast duck

Risotto with wild duck breast

Bread salad with duck liver

Bread salad with duck liver

Bread salad with duck liver

Cassoulet with pork and duck (France)

Duck Parmentier in a wooden mould

Duck with sauerkraut and herb gnocchi

Asian style duck ragout with rice

Aiguillettes de canard aux cerises (Duck breast in cherry sauce)

Pot of Duck Jambalaya

Ragout brut (France)

Duck confit with shallots

a festive torte filled with foie gras

Duck breast in a light Marsala & vegetable sauce with pasta

Duck breast stuffed with Lachsschinken and Parmesan

Balut (a boiled, fertilized duck egg, Philippines)

French country terrine with thyme

Rolled roast of duck

Foie gras with berry chutney

Goose liver tartlet with Madeira jelly and goose liver parfait

Goose liver tartlet with Madeira jelly and goose liver parfait

Goose foie gras in brioche dough

Duck breast, mashed potato with dried fruit, shallot sauce

Duck leg with herb crust on bean cassoulet

Roast duck breast, sliced

Goose liver pate with soba noodles and physalis

Duck breast with potato gratin

Canapes with foie gras with fresh raspberries

Garnished Pate on a White Plate

Goose liver pate

Omelette with foie gras and truffle

Duck breast with apricot chutney

Goose liver terrine with a pot of tea

Goose liver terrine with parsley

Foie gras in a glass jar with baguette slices

Goose liver terrine on beetroot

Foie gras with onion confit and figs

Goose liver pate with quince marmalade

Spring rolls with duck