la graisse de canard
Duck fat is 'la graisse de canard' in French.
Graisse de canard
the female duck is called 'une cane' in French.
canard
a little duck is 'un petit canard' in French. The name for a duckling is 'un caneton' (masc.)
Duck fat is 'la graisse de canard' in French.
Graisse de canard
Duck fat is simply referred to as "duck fat" in English. It is the rendered fat from ducks, particularly from the Moulard or Pekin breeds. Renowned for its rich flavor and high smoke point, duck fat is often used in cooking and frying, particularly in French cuisine. It can enhance the taste of roasted vegetables, potatoes, and meats.
Duck confit is a French dish made by slow-cooking duck legs in their own fat until tender. The traditional method involves curing the duck in salt, herbs, and spices, then cooking it in its own fat at a low temperature for several hours.
cooked in fat- eg confit of duck. Ducks have a lot of fat on them, so a confit de canard is duck roasted in its own juices very tender juicy type of roast. From French
The Fat Duck was created in 1995.
foie gras
A duck is 'un canard' in French.
a duck is 'un canard' (masc.) in French
The head chef (and owner) of The Fat Duck in Bray, Berkshire, is Heston Blumenthal.
the female duck is 'une cane' in French.
the female duck is called 'une cane' in French.