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Confectionery artichokes, duck legs, duck rillete and duck liver sausage

Raw marinated duck liver with truffle vinaigrette, artichokes and micro leaf salad

Classic duck liver parfait

Rilettes being transferred into preserving jars

Smoked liver sausage in frilled intestines or fat ends

Baguette with rilettes (savoury spread, France)

Goose rillette

Duck liver creme brulee

Fried duck with dip

Pork rillettes canned in mason jars with fresh herbs

Duck rillette in cocottes

Smoked duck liver parfait with trail mix

Tagliatelle with duck ragout and oranges

Duck pate with onion jam

Pulled Duck

Duck roulade with corn cream, corn on the cob and wild broccoli

Preparing duck pate with onion jam

Edible crab salad and duck liver rice with olives and artichoke chips

Braised barbarian corn duck

Pink Roasted Challans Duck

Duck grostl with navette salad

Fried duck foie gras with cherries

St.Pierre with glazed duck hearts

Confit duck leg with bean cassoulet

Poached duck liver terrine with fig chutney

Duck burger with banana chutney and french fries deep fried in duck fat

Artichokes with apple sauce and a basil reduction

Homemade pate in jars and on bread

Sea bass in banana leaf with duck fat

Club sandwich with duck, curry mayo, cucumber and tomato

Liver sausage with sauerkraut

Artichokes marinated in olive oil

Filled potato dumplings in melted truffle liver sausage

Preserved poultry stock

Different types of canned sausage

Various types of meat in a smoking oven

Meat being smoked

Mixed pickles

Cook sausage glasses in a water bath

Duck heart tartare with watercress and bread chips

Duck tagliata with rocket, parmesan and balsamic vinegar

Crispy duck feet

Duck liver praline

Smoked trout rillette with lettuce leaves

Semolina slices topped with duck

Cold sour Radle sausages carpaccio of light and dark brawn with a leek relish

Goose pate with cranberry jelly

Duck ravioli with spinach bechamel

Duck tea, ice-filtered with pulled duck ravioli and shiso leaf

Parsnip soup with duck ham, hazelnuts and parsley pesto

Duck wrap with hummus, zatar, cucumber and tomato

Challans duck with broccoli and radishes

Langostino carpacchio and baked duck tongues with pineapple, fennel and iced banana

Glazed liver Berlin style with apples, fried onions and balsamic vinegar

Pigeon breast with sugar roots and lingonberry jus

Duck silt with prunes, pearl onions and mashed parsley

River pikeperch with duck confit, broccoli and creamed chanterelles

Challans duck with bean cream, porcini mushrooms, peach and brioche dumplings

Duck smoked with tea leaves (China)

Bread with pate and gherkins

Leberwurst auf Brotstuck

Artichokes marinated in olive oil and balsamic pearl onions

Crusty bread, crackling fat, liver sausage, minced and pork sausage

Crusty bread, crackling fat, liver sausage, minced and pork sausage

Baked liverwurst (liver sausages) with garlic potatoes

Duck stock

Different fermented foods

Brewed, frozen and oiled

Variations of white asparagus with chicken and coffee jus

Franconian Krautsbraten (sauerkraut meat loaf) made with minced meat, pate and white cabbage

Wild boar rilettes with apples and onions

Chef serving duck liver terrine

Old Bohemian lokshe stuffed with shredded duck meat and vegetables

Pigeon breast in the artichoke base

Duck fillet satay skewers

Confit duck leg

Parsnip noodles with artichokes and chicken (low carb)

Green fresh artichokes

Green fresh artichokes

Green fresh artichokes

Green fresh artichokes

Artichokes on black background

Artichokes on black background

Haddock rillette

Fill strawberry jam

Turn freshly made jam upside down

Orange marmelade

Sous-vide veal ribs with sweetcorn and lemon jelly

Chef fries duck liver in pan

Grilled duck on a spit

Boiled whole artichokes

Aspic with chicken fillet and vegetables

Chicken liver pate and black currant jam toasts

Duck liver mousse and duck rillette with toast

Fresh butter croissants with marmalade

Pickled dong-gu and mushrooms (China)

Apple-based herbal jelly

'Mandarinchen' - mandarin spread

'Mandarinchen' - mandarin spread

Rose petals jelly

Gooseberry jam with gin and tonic

Puree the cooked orange fillets

Puree the cooked strawberries

Reduce the orange jam

Reduce the strawberry jam

Reduce the strawberry jam

Strawberry jam

Christmas tree cakes with pistachio nuts and pomegranate jelly

Christmas tree cakes with pistachio nuts and pomegranate jelly

Sweet pumpkin bread with fruit jelly

Cherry preserve

Peking duck breasts with green asparagus

Smoked bacon blood sausage in the wreath gut

Grilled cheese sandwich with turkey, provolone and cranberry jam

Roasted duck with red onions chutney and pomergranate

Venison pate with chutney

Vertical studio shot of green natural whole artichokes pile

Artichoke with aioli

Artichoke with aioli

Duck rillette with toasted bread

Vegetable salad with duck breast pastrami and baked hollandaise

Fine duck stew with semolina dumplings and beech mushrooms

Home-made calf's liver sausage on a chopping board

Breaded duck fillet dumplings, baked

Goat cheese, prosciutto and fig jam snack board

Veal liver pate with ice wine jelly and marigold butter

Duck rillette in cocottes

A duo of salmon with a crispy poached egg

Bao Buns - Steamed bread with duck, peanut butter and cucumber (China)

Sauerbraten of the duck breast with ground fruits, almonds and raisins

Homemade sausage pralines

Pork hock preserved in pepper aspic

Tripe salad with broad beans and foie gras

A jar of homemade cherry jam

Homemade strawberry jam in a jar

Ripe tomato and sour apple jam in jars

Cooked pork lard in a mason jar

Preserved spiced minced meat in jars

Peppery boiled pork neck in jars

Stewed vegetables

Preserved black salsify

Quince ragout with cinnamon in a preserving jar

A jar of cherry jam against a white background

A glass of blackberry jam against a white background

A glass of almond jam against a white background

A jar of fig jam against a white background

A jar of fig jam against a white background

A jar of yellow plum jam against a white background

Homemade redcurrant chutney in a mason jar

Homemade grape jelly in a glass jar

Pickled cucumbers

Pumpkin jam

Peach and pink peppercorn jam

Filling for Vietnamese spring rolls with duck

Duck liver parfait with grilled bread for Christmas

Lamb belly with variations of celery

Pickled artichokes in a mason jar

Chicken liver pate with raspberry jelly

Preserves cinnamon pears, apple compote, port wine figs, raspberry jam

Leberwurstbrot mit Fruhlingszwiebeln, dazu Tomatensalat

Game bird stock

Sliced liver sausages and blood sausages, onion rings, parsley and herbs on dark ground

Sliced liver sausages, parsley and herbs on dark ground

Liver sausage burger with leek and chanterelle mushrooms

Wild boar terrine and potted duck

Chicory salad with greaves and blueberries

Zander and salmon coulibiac

Boiled whole artichokes

Black pudding terrine with apple

Black pudding terrine with apple

Sandwiches with rillette, poached egg and caviar

Baked artichokes with bread crumbs

Variations of foie gras with coffee and milk

Ginger and onion jam in a crew-top jar on a white surface

Gross liver sausage on fork, close up

Linked Pfalzer liver sausages

Coarse liver sausage, a piece

Black pudding and coarse spreading sausage

Still Life of Liver and Blood Sausage

Liver Sausage with Slices and Tomatoes

Veal liver sausage

Various types of sausages on purple background

Hausmacher liver sausage on a chopping board

Savoy lasagne

Slices of black pudding being dusted in flour

Steamed artichokes with green garlic mayonnaise

Artichokes with grapes and soft cheese

Bream tartare with artichokes and caperfruit

Poached artichokes with a caper sauce

Duck dumplings with asparagus salad and chili sauce

Duck pate with plum chutney

Pheasant breast on an octopus terrine

Pate in a flip-top jar with grilled bread for Christmas

Variations of Japanese knotweed with apple

Rolled Beijing duck pancakes

Turkey with vegetables and mie noodles

Lamb's lettuce with cured duck stomach, radishes and horseradish

Barquettes with apricot jam

Duck breast a la Pfaffenwinkel with redcurrant jelly

Horizontal studio shot of ripe artichoke and knife on wooden background