Het frambozentaartje met Bretoens zanddeeg en lichte room heb ik gepresenteerd op een handgemaakt bord van Hilde Vanwege. Ja, ik weet het, ik heb me een beetje laten gaan, toen ik bordjes kocht bij Hilde: when I love, I don’t count… VOORBEREIDINGSTIJD 1 uur 30 minuten BEREIDINGSTIJD 12 minuten RUSTTIJD: 3 uur TOTALE TIJD 4 uur uur 42 minuten.

GANZENLEVER MET GEMARINEERDE PRUIM, WITLOF EN WITTE CHOCOLADE.

Gyoza, also known as jiaozi, are Chinese dumplings often containing a meat or vegetable filling. Learn to make these delicious little parcels with our step-by-step guide to duck gyoza. Accompanied by a homemade dipping sauce, it's the perfect dish to entertain friends and ring in the Chinese New Year. Total time1 hr and 30 mins.

An impressive make-ahead starter that’s ideal for entertaining, rillettes is a classic dish that never goes out of style. This pork and duck version features caramelised onions, mustard and apple to balance the rich meat. Prep: 15 mins Cook: 2 hrs and 30 mins.

Smoked Duck is totally delicious and a foolproof way to pack flavor and moisture into your fresh duck. This post is especially handy for all those duck hunters out there who are looking for a delicious way to smoke your hard-earned catch as it works on both wild or domesticated duck. PREP TIME : 20 mins COOK TIME : 2 hrs 30 mins BRINING TIME : 15 hrs TOTAL TIME : 17 hrs 50 mins

Duck Confit is an adored, age-old French preparation for duck. Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection. This is a traditional Duck Confit recipe that’s low-effort and DOESN’T require buckets of duck fat! legs Author: Nagi Prep: 15 mins Cook: 8 hrs 50 mins Marinating: 12 hrs

Een tweede soep voor mijn kerstmenu, die had ik nog nodig. Ik had al een cappuccino van Zeeuwse mosselen met zuurdesemtoast, daar komt nu dus een witloofsoep met gekaramelliseerde appel, gestoofd witloof & spek met zuurdesemtoast met foie gras bij.

Serve this sticky hoisin duck with vegetable fried rice for a speedy weeknight dinner to feed two. The secret to good fried rice is using cooked, fridge-cold rice. This gets crispy and fluffy without the worry of it overcooking, breaking down and becoming mushy. Total time25 mins.

I love this combination of meltingly tender duck with aromatic spices and the sweet-sour flavour of pomegranate molasses.

This delicious braised duck recipe is one my mother regularly cooked when I was growing up. I’ve added shards of crispy pan-fried prosciutto to serve but this is optional.

This is deceptively easy to make, but incredibly rich and decadent for an indulgent dinner with friends. I like to serve it with steamed or blanched green veges.

A tender and aromatic bird is easier than you think. This Chinese-style roast duck, which is quicker and easier to prepare than classic Peking duck, is a family recipe from cookbook author and former SAVEUR producing editor, Corinne Trang. Carve and serve the bird with steamed white rice, or mince the roasted meat and wrap in crisp, chilled lettuce leaves. Prep Time: 2 hours, 15 minutes.

Het wordt vaak tijdens Kerstmis gegeten, maar ook op andere momenten is eendenborst een feestje! Eendenborst is een echte klassieker uit de Franse keuken. Vaak gemaakt met sinaasappelsaus, maar in deze versie iets anders. Zo krijgt de borst een pistachekorst en wordt hij geserveerd met een zoet-hartige pruimen-portsaus. Heerlijk tijdens etentjes, gewoon zomaar of bijvoorbeeld tijdens kerst. TOTALE TIJD: 1 uur 20 minuten

This easy Peking Duck recipe features crispy duck breast & homemade Mandarin pancakes. Impress guests with a Peking Duck dinner that's easier than it looks! PREP: 12 hours. COOK: 25 minutes. TOTAL: 12 hours 25 minutes.

The pros, the cons, and the how-to for classic and not-so-classic duck confit. ACTIVE TIME: 20 mins. TOTAL TIME: 4 hrs, plus 24 hrs resting time.

Breaking down a whole duck is an important knife skill to have in your repertoire, and it's the starting point for the Big Duck Project of the year.

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control. There are few preparations better suited to sous vide cooking than confit, a technique that traditionally involves gently cooking a meat in its own rendered fat. When you use sous vide to make duck confit, there’s no need for any extra rendered fat, because the small amount that renders from the duck legs in the tightly sealed vacuum bag during cooking is more than enough. And, thanks to the precise temperature control, you can cook the legs for an insanely silky and fork-tender texture. ACTIVE TIME: 15 mins. TOTAL TIME: 36 hrs 15 mins.

Rendering duck fat gives you the bonus of a delicious, crispy duck skin snack. Rendering the excess duck fat and skin from breaking down whole ducks gives you two delicious things at once. First off, you get a batch of rendered duck fat, perfect for making confit or duck fat–fried potatoes. And you also get a bonus of crispy duck skin cracklings, which make for the perfect cook's snack, especially when tossed with bright and herby za'atar and crunchy coarse sea salt. ACTIVE TIME: 10 mins. TOTAL TIME: 1 hr.

Het wildseizoen in volle gang? Laat je verleiden door dit gerecht. Lekker met haricots verts en gebakken aardappelen.

A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures. This duck is delicious with the plum applesauce. ACTIVE TIME: 15 mins. TOTAL TIME: 2 3/4 hr

Ga voorbij aan de kroket en maak deze feestelijke eendenkroket met mayonaise van grapefruit en peper. Het zuurtje van de grapefruit gaat perfect bij de authentieke smaak van eend. Voorbereidingstijd: 50 min. Kooktijd: 15 min.

While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work.

Pâté is a labor of love, but it's worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Here, being careful to keep the ingredients cold during the process, and taking the same care when folding and filling the dough, yields a pâté that everyone will write home about. Note: This is a time-intensive recipe that may exceed 24 hours, but a lot of that time is from chilling the farce overnight. Take care with your prep time and you can shoten the work to a day; just be sure that everything is properly chilled throughout the process. Preparation Time: 24 hrs.

Confit, from the French verb confire, to preserve, is a traditional means of cooking meat slowly in its own fat. Although you may not have access to a whole foie gras duck for rendering, you can create a deeply flavorful confit with good-quality duck pieces and rendered fat bought from a trusted butcher. Adjust the salt and cooking time to reflect the size of the duck parts, using an amount of coarse sea salt equal to 3 percent of the duck legs' weight to cure them—about 1 tablespoon of salt per pound.

I borrowed this method and these ingredients from a classic chicken recipe often made during the wine harvest with big bunches of red wine grapes. As the bird steams and braises in a terra-cotta roaster or Dutch oven, it releases its own fat and juices that make a rich sauce with the roasted grapes and shallots. Because it's made in one pot and results in tender, juicy meat every time, this is a perfect duck dish for beginners. Choose the darkest, plumpest grapes you can find such as Concord or muscat. Serve with crusty bread, la cruchade, or creamy potato purée. Preparation Time: 2 hrs, 40 mins.

Try Louise Keats' take on the healthier roast potato side dish. Preparation Time: 3 hrs.

Follow these simple directions from Sarah Bowman and your destination will be dining delight. Preparation Time: 3 hrs.

Heerlijk recept voor in de herfst! Tip: Serveer met herfstsalade met bramen! Voorbereidingstijd: 2 tot 3 uur. Bereidingstijd: 10 tot 20 minuten. Keteltemperatuur: 180 graden.

Oranges are a popular Lunar New Year gift as the word is similar to the Chinese one for success, and also for their happy colour. Preparation Time: 20 mins. Cooking Time: 25 mins.

Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the thighs and legs, makes a fine substitute for the duck.

What's better than a warming laksa? A creamy laksa with slices of tender duck. Sprinkle with mint and fresh chilli for a flavour explosion. Preparation Time: 7 mins. Cooking Time: 10 mins.