Duck fat is 'la graisse de canard' in French.
la graisse de canard
Graisse de canard
a little duck is 'un petit canard' in French. The name for a duckling is 'un caneton' (masc.)
the female duck is called 'une cane' in French.
canard
la graisse de canard
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.
In English, a young horse is called a foal.The French word for a foal is un poulain.
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.
a little duck is 'un petit canard' in French. The name for a duckling is 'un caneton' (masc.)
foie gras
the name of his book is the big fat duck
A duck is 'un canard' in French.
a duck is 'un canard' (masc.) in French