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Duck Galantine

Duck Galantine

Duck terrine

Duck terrine with elderflower and ginger jelly

Duck pate with apricots

Duck rillettes with baguette

Duck rillettes

Duck pate with spinach

Duck confit encased in potato

Wild duck pate with pistachios

Foie gras de canard (Duck liver pate France)

Duck pate on a cracker

Foie gras de canard (Duck liver pate France)

Duck liver served on a platter

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

Pot au feu with duck legs

Canette en potee (Duck and vegetable stew, France)

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

Wild duck pate with pistachios, Cumberland sauce and salad

Duck rillettes, pieces of pickled gherkins and bread

Canard aux navets (duck with turnips, France)

Chicken galantine from Bologna, Italy

Duck tartare with edible shoots

Duck breast with cherries

Chicken terrine with pistachios

Duck liver terrine

Duck with olive stuffing (Provence, France)

Duck Nicoise with Sweet Potato Figs and Olives

Duck pate, sliced

Duck soup with Teltow turnips in pan

Toast topped with duck pate

Duck pate with a salad

Duck with orange sauce and sage

Duck and orange pie

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

Foie gras de canard (Duck liver pate)

Duck rillettes on white bread with white wine

Smokey Barbecued Duck; Partially Sliced on a Platter

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

Duck confit

Dim sum filled with duck, China

Duck liver parfait with grilled bread for Christmas

Toast topped with duck pate and jam

Goose liver cream with caramel

Lady Llanover's salted duck (England)

Lady Llanover's salted duck (England)

Rice bake with duck breast

Pate de foie gras with grapes, France

Assiette du foie gras (France)

Goose rillettes with slices of bread

Cassoulet with duck legs

Goose pie for Easter

Duck rillette with bread

Duck jelly with spinach

Salad leaves, smoked duck breast, orange segments, toast star

Duck meat

Goose rillettes

Cassoulet with pork and duck (France)

Chinese duck salad

Asian Duck Soup

Confit de canard - duck leg confit from France

Goose liver pat・in puff pastry

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

Arroz caldoso (rice soup, Spain) with duck

Japanese duck soup with noodles and tofu

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

Hot and sour soup with duck (Asia)

Foie gras with berry chutney

Duck broth with truffle and onion ravioli

Foie gras on slices of brioche

Rabbit and duck foie gras terrine

Duck breast with port wine jelly and salad leaves

Foie gras with onion confit and figs

Bouillon Nippon (with duck breast, boiled egg and noodles)

Curried duck soup with mango

Guinea Fowl With Morels and Duck with Orange Sauce

Duck stuffed with meat and liver, cut in half

Potato tart with duck confit

Alphabet soup with duck breast in soup cups

Duck breast with figs, mustard sauce and corn salad

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

Glass noodles with roast duck breast and vegetables (Asia)

Choucroute de canard (Sauerkraut speciality, Alsace)

Duck Confit

A slice of potato tart with duck confit

Duck pate with pepper for Christmas

Rabbit and goose liver pate (France)

Duck confit with lentils

Two slices of goose liver pate on plate

Noodles with duck (Asia)

Risotto with duck

Fried goose liver and grapes

Duck Soup

Duck with sauerkraut and herb gnocchi

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

Duck liver mousse and duck rillette with toast

Duck breast with white cabbage (Romania)

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

Duck confit with shallots

A piece of duck and aubergine gratin

Duck breast stuffed with Lachsschinken and Parmesan

Duck Meatballs Topped with Dried Apricots

Three different goose liver pates

Jellied Goose Giblets on garden Salad

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

Duck pie with pastry leaf decoration on wicker tray

Chicken pie (USA)

Duck leg with herb crust on bean cassoulet

Frisian duck with savoy and bacon

Duck breast strips on green Japanese noodles

Roast honey-glazed duck breast with orange & pumpkin mousse

Canard a la solognote (duck with herbs, France)

Ribbon pasta with duck breast and vegetables on fork

Duck Parmentier in a wooden mould

Pumpkin soup with duck (Thailand); red background

Creme brulee: caramelised duck liver mousse (detail)

Creme brulee: caramelised duck liver mousse

Breaded duck fillet dumplings, baked

Fig and duck breast kebabs

Duck breast with onion confit and fried potatoes

Petto d'anatra con melagrana (duck breast with pomegranate, Friuli)

Sliced Roast Duck

Cassoulet de Toulouse (Bean stew with duck and sausage)

Duck pot pie with black cherries

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)

Duck with red cabbage and potato dumpling (Bavaria)

Chicken and ham pie

Goose liver pate with radishes

Goose liver on fried courgettes

Foie gras (Goose liver pate France)

Goose liver terrine with toasted bread

Duck breast with roasted bean sprouts

Balut (a boiled, fertilized duck egg, Philippines)

Pepper and raspberry salad with duck breast

Duck liver pate with caramelised figs and gold leaf

Chicken ragout in filo pastry

Corn salad with duck liver, figs and rhubarb

Foie gras with vegetable ribbons and redcurrants

Foie Gras on a Platter

Cassoulet (bean stew from Languedoc-Rousillion, France)

Duck with baked apple and dumpling slices

Canard a l'orange with baguette

Duck curry with honey and peaches in sauce

Stuffed duck breast in red wine sauce; Emmental cheese

Thin slices of duck on vegetable puree with cranberries

Spring rolls with duck

Duck Liver Mousse with Truffles and Salad trimmings

Goose giblet soup with vegetable strips & herbs on plate

Goose liver pate with almonds and figs

Bread with goose liver pate & roasted chestnuts (Corsica)

A whole roast duck in a roasting dish

Duck rillettes with dried apple clefts on piquant hip

A piece of savoury goose liver cake on plate

Oeufs cocotte and foie gras

Chicken terrine with hazelnuts

Foie gras with truffle in a piece and in slices

Three slices of goose liver pate on plate

Fried goose liver with apple on toasted bread

Rice noodle soup with duck (China)

Rambutans stuffed with smoked duck breast

Chicken and peaches in aspic

Goose leg with cabbage and dumplings

Roasted goose liver with mashed potato (Hungary)

Duck pot au feu served with red wine and bread

Duck rillette

Two slices of jellied poultry with vegetables

Duck liver

Duck pate with baked apple and rocket

Smoked duck on red cabbage and orange slices for Christmas

Duck stock with mushrooms

Goose liver terrine with toast

Chicken Pot Pie with a Piece Removed

Asian duck and pepper ragout

Veal pate with rosemary, partly sliced

Roast duck

Duck liver with chutney

Fried duck foie gras

Braised duck

Duck roll

Cassoulet with duck legs and bacon

Goose foie gras and pheasant terrine

Parmentier potatoes with duck and onions

Duck confit on lentils

Duck meat

Din sum (steamed pastry parcels, China)

a festive torte filled with foie gras

Roast duck breast with quinces

Duck Stir Fry

Egg noodles with duck and pineapple

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

Duck curry with dates in copper pan

Roast duck with exotic fruit

Roast duck with oranges (Christmas)

Goose liver tartlet with Madeira jelly and goose liver parfait