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Duck pot au feu served with red wine and bread

Pot au feu with duck and savoy cabbage (France)

Pot au feu with duck legs

Pot au feu with chicken and lemon (Greece)

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

Duck and cep stew

Duck leg confit with a wine sauce

Chicken stew and a bottle and glass of Pinot Gris wine

Pot au feu (Chicken and vegetable stew, France)

A goose leg with spicy cabbage served with red wine

Duck confit with lentils

Duck liver served on a platter

Chicken pot roast

Capon and foie gras hotpot

Duck breast Ragout with gnocchi, mushrooms, olives

Duck stew with vegetables

Tagliatelle with duck ragout

Cassoulet (bean stew with meat, France)

Potato and savoy cabbage hash with duck breast

Pot au feu (Beef and vegetable stew, France)

Pot au feu with fish and seafood

Duck and vegetable stew

Duck leg with red cabbage and bread dumplings

Small Foie gras Pot-au-feu and coddled egg with Foie gras

Quail and mushroom pot-au-feu

Quail and mushroom pot-au-feu

Pot au feu with lemons (Greece)

Duck leg with mashed potato and watercress

Chicken and mushroom casserole with thyme

Leg of duck with fruits

Duck rillette with bread

Pot au feu (Chicken and vegetable stew, France)

Pot au feu with chicken, vegetables and corn cobs

Pot au feu with poultry and stuffed turnips

Duck Pot-au-feu

A duck leg on a bed of radicchio

Coq au vin in a copper pan on a wooden surface

Pappadelle with duck ragout

Pot-au-feu from Bergerac

Duck pate, sliced

Asian duck ragout with vegetables and honey & oyster sauce

Crispy grilled duck leg

Pot au feu with beef and vegetables (France)

Toast topped with duck pate

A duck breast fillet in red wine and orange sauce

Medium rare roast duck breast with red wine gravy

Duck soup with Teltow turnips in pan

Pot-au-feu de langue de veau (Vegetable stew with veal tongue)

Pot-au-feu de jarret de veau (vegetable stew with veal shank)

Chicken Pot au Feu

Pot au feu

Duck leg with red cabbage and a mushroom risotto (seen from above)

Medium duck breast with red wine sauce and potato fritters

Toast topped with duck pate and jam

Coq au vin with cherry tomatoes

Confit leg of duck with sauteed potatoes

Duck Pot-au-feu Verrine

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

Foie gras with Sauternes wine jelly

Oriental noodle soup with duck breast

Japanese kamo matcha ramen soup with duck breast

Liver pate on wholemeal bread

Sweet duck with figs

Duck pate with a salad

Duck with oranges

Lemon duck legs with braised quinces

Duck breast with plums and red wine sauce

Pot-au-feu (Beef and vegetable stew, France)

Pot au feu with meat, chicken, marrow bone and vegetables

Leg of duck with orange and thyme (seen from above)

A cured duck leg with beans and tomatoes

Coq au vin with onions and mushrooms

Coq Au Vin with potatoes and carrots

Duck liver parfait with grilled bread for Christmas

A goose leg with sauerkraut and a potato dumpling

Roast duck with an orange and ginger sauce with mashed potatoes

Pot-au-feu (France)

Broth with duck, vegetables and parsley

Duck pate with baked apple and rocket

Duck breast on a bed of risotto

Doro Wat (spicy chicken stew, Ethiopia) with a hard-boiled egg

Confit duck tartelettes

Chicken pot-au-feu

Cassoulet with chicken

Cassoulet with chicken

Breaded duck fillet dumplings, baked

Duck with oranges

Saffron rice with duck and chorizo (Portugal)

Pot au feu with vegetables and beef

Pot au feu with vegetables and pork

Chicken loins with tarragon (France)

Minced chicken roulade stuffed with liver pate and red onion jam

Curried chicken pies in jars

Duck legs with brandy and potatoes

Duck jelly with spinach

Foie gras in a glass jar with baguette slices

Goose liver terrine on beetroot

Goose liver pate with quince marmalade

Crispy duck leg on a bed of salad

Crispy duck leg on a bed of salad

Roast goose being carved

Roast goose with potato dumplings

Duck broth with truffle and onion ravioli

Pot au feu with lamb and barley (Scotland)

Provencal roast lamb with bean and tomato pot-au-feu

Pot au feu (beef and vegetable stew, France)

Pot au feu (Beef and vegetable stew, France)

Duck's leg confit and rocket salad

Pot au feu with beef, vegetables and mushrooms (Japan)

Gratin goose with red cabbage and pears (Christmas)

Coq au Vin (low carb)

Chicken liver pate with black bread

Chicken liver pate with red wine, cranberry Jelly and rosemary

Coq au vin with mushrooms and thyme

Platter of duck with root vegetables

Smoked duck breast with crispy skin and caraway bread

Poule au pot from Paul Bocuse, France

Coq au Vin with white wine and herbs

Foie gras and Clemence port mousse

Foie gras terrine

Goose liver terrine with spices

Goose liver terrine with spiced salt in terrine dish with a spoon

Goose liver terrine with spices

a festive torte filled with foie gras

A duck breast fillet with mulled wine jus and fried panettone

Slices of liver pate

Slices of liver pate

Goose leg with red cabbage, dumplings and gravy

Leg of goose with red cabbage and dumpling with demi glace being poured over the dumpling

Goose leg with red cabbage and potato dumplings for Christmas

Roast goose with potato dumplings for Christmas

Do slick with dumplings, red cabbage and apple

Roast goose with red cabbage and potato dumplings

Pot au feu

Moroccan chicken and almond pie

Guinea Fowl With Morels and Duck with Orange Sauce

Risoles (chicken ragout wrapped in pastry, Indonesia)

Leg of goose in beer broth

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

Goose legs with pumpkin risotto

Duck with sour cherry port wine sauce and bok choy

Duck breast on a bed of roasted root vegetables

Hahnchenkeule mit Champignon-Brot-Fullung

Udon noodle and peking duck soup bowl (Asia)

Foie gras baked in bread

Foie gras baked in bread

Quick chicken fricassee with wholemeal pasta

Friedland chicken fricassee with giant capers

Vegetable stew with chicken legs

Foie gras on a slice of bread

Duck breast with plums

Chicken in red wine with herbs

Duck liver creme brulee with a spicy crust in glasses

White bean soup with smoked duck breast and parsley

Spaghetti with venison ragout and Parmesan cheese

Tuna pot au feu in a cast-iron pot

Coq au vin in a roasting tin

Pot-au-feu

Pot-au-feu

Pot-au-feu

Pot-au-feu

Pot-au-feu

Pot-au-feu

Pot-au-feu

Leg of turkey with vegetables and yeast dumplings

Glazed leg of pheasant with polenta and vegetables

Duck breast slices

Roast duck breast

A one pot dish with turkey, peppers and peanuts (low carb)

Pot-au-feu and Alsace white wine

How to prepare goose leg

Caramelised foie gras

Chicken stew with mashed potatoes

Chicken stew with mashed potatoes

Duck breast with thyme jus and fried potatoes

Duck breast on pineapple red cabbage with mashed potatoes

Oriental duck sandwich with chard

Goose liver terrine with pink pepper

A slice of goose liver terrine with spices and brioche

Creamed white haricot beans with shredded preserved duck

Duck breast with roasted bean sprouts

Duck breast fondue with apple compote

Duck breast slices with cauliflower puree

Barley salad with smoked duck breast

Duck breast with red cabbage ravioli

Rice with duck breast fillet (Asia)

Wild duck breast with blackberries and pears

Steamed buns with duck breast (Thailand)

Cream of duck soup with chocolate

Pot pie soup served with chicken and vegetables in cups

Chicken soup with peas and carrots

Cassoulet with duck legs

Duck and leek stew (Korea)

Duck breast with herbs, mushrooms and celery puree

Roasted duck breast with a pumpkin and lentil medley

Sliced duck breast on rice noodles with a vegetable garnish

Duck breast with cherry and plum salsa and zucchini noodles

Duck breast with pink pepper and wild garlic flowers

Duck with dumpling and red cabbage

Cockerel cooked in wine and duck foie gras terrine