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Duck leg confit Canned duck confit and cassoulet. Confit of goose (confit d'oie) or duck (confit de canard) is usually prepared from the legs of the bird. The meat is salted and seasoned with herbs and slowly cooked submerged in its own rendered fat (never to exceed 85 °C [185 °F]), in which it is then preserved by allowing it to cool and ...
Confit de canard from Café du Marché, in Paris. 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 tradition of duck confit, all the pieces of duck are used to produce the dish.
Rillettes (/ r ɪ ˈ l ɛ t s, r i ˈ j ɛ t /, also UK: / ˈ r iː j ɛ t /, French:) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1] The meat is shredded and packed into sterile containers covered in fat.
A mulard duck, the hybrid used most frequently for foie gras production. Foie gras (French for 'fat liver'); (French: [fwa ɡʁɑ] ⓘ, English: / ˌ f w ɑː ˈ ɡ r ɑː / ⓘ) is a specialty food product made of the liver of a duck or goose. According to French law, [1] foie gras is defined as the liver of a duck or goose fattened by gavage ...
a "back-translation" from the English "pen name": author's pseudonym. Although now used in French as well, the term was coined in English by analogy with nom de guerre. nonpareil Unequalled, unrivalled; unparalleled; unique the modern French equivalent of this expression is sans pareil (literally "without equal").
American black duck Anas rubripes (French: canard noir) – A; Northern pintail Anas acuta (French: canard pilet) – A; Eurasian teal Anas crecca (French: sarcelle d'hiver) – A; Green-winged teal Anas carolinensis (French: sarcelle à ailes vertes) – A; Marbled duck Marmaronetta angustirostris (French: sarcelle marbrée) – A
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