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Sweet fruit is often used as a counterpoint to the rich, gamey flavour of duck - think duck a L'orange - and here Matt Gillan uses pineapple to that end.

Duck breast salad with burnt coconut, pineapple and cashews

Sweet fruit is often used as a counterpoint to the rich, gamey flavour of duck - think duck a L'orange - and here Matt Gillan uses pineapple to that end.

Robert Thompson's roast duck recipe brings out a plethora of rich, meaty flavours. Top Tip: Mirepoix is a mix of chopped onion, celery and carrot. You can make the parsnip crisps yourself by very finely slicing the parsnip and deep frying in hot oil until crispy and well-coloured; alternatively you can buy them ready crisped.

Pan-roasted breast of mallard with a samosa of braised leg, salt-baked swede, parsnip purée

Robert Thompson's roast duck recipe brings out a plethora of rich, meaty flavours. Top Tip: Mirepoix is a mix of chopped onion, celery and carrot. You can make the parsnip crisps yourself by very finely slicing the parsnip and deep frying in hot oil until

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette

Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette by Graham Campbell

dessert plate. Dicetak pake mangkok dulu kali ya biar tengahnya clean gitu

By - Duck Breast, Pink Peppercorn Pickled Grapes, Beet Powder & Purée, 15 Year Balsamic Honey Reduction.

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: theartofplating.

This playful take on duck a L'orange from Pascal Aussignac contains a delightful orange vinaigrette and aromatic polenta fries.

Duck breast with aromatic polenta fries and orange vinaigrette

This playful take on duck a L'orange from Pascal Aussignac contains a delightful orange vinaigrette and aromatic polenta fries.

Agnar Sverrisson prepares a triumphant duck dish, adding confit fig, five-spice and fennel to the plate.

Duck breast with confit fig, fennel and five spice

Recipe: Duck Recipes / Duck breast with confit fig, fennel and five spice - tableFEAST

This pigeon recipe from Luke Holder is a rich and sumptuous dish, best served to those who aren't shy about intense flavour.

Pigeon, coffee-cured foie gras, Isle of Wight cherries and spiced bread

A decadent pigeon recipe, this dish by Luke Holder is richly flavourful with coffee-cured foie gras and rich cherries. Truly an intense way to prepare pigeon.

Agnar Sverrisson's dish comprises of many component parts - each as delicious as the next.

Duck breast with confit fig, fennel and five spice

Agnar Sverrisson's dish comprises of many component parts - each as delicious as the next.

Brioche is a slightly sweet French bread, rich with eggs and butter, and it gets a festive spin in this multi-faceted dessert - jam-packed with fruit, it provides a perfect accompaniment to the citrus tones in the chocolate mousse. - Nathan Outlaw

Chocolate orange mousse, spiced fruit brioche and yoghurt sorbet

Brioche is a slightly sweet French bread, rich with eggs and butter, and it gets a festive spin in this multi-faceted dessert - jam-packed with fruit, it provides a perfect accompaniment to the citrus tones in the chocolate mousse.

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