Explore: Cuisine (canard)

duck, or canard à l'orange is a French dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce. Another dish called canard à l'orange

2024-06-11. "Pâté de canard d'Amiens - Recettes - Cuisine française". www.cuisinealafrancaise.com. Retrieved 2024-07-14. "La Picardie". Cuisine du terroir. Saveurs

liver. The cuisine of the region is often heavy and farm-based. Armagnac is also from this region, as are prunes from Agen. Confit de canard A terrine

French cuisine. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There

vast agricultural area. The region features a robust cuisine including cassoulet and confit de canard and wines including the corbieres, minervois and malepere

fattened by gavage (force feeding). Foie gras is a delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or

template Culture of Denmark is being considered for merging. › Danish cuisine originated from the peasant population's own local produce and was enhanced

Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with whole duck. In Gascony, according to the families perpetuating the

Pressed duck (French: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French

it as such. Périgord is noted for its cuisine, especially its duck and goose products, such as confit de canard and foie gras. It is known as a centre