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Traditional Christmas lunch in Denmark and other Scandinavian countries is roasted pork, here a pork loin, served with red cabbage and a Danish speciality of “brunede kartofler” These are small, round and firm potatoes that have been lightly boiled and peeled they are then placed in a large skillet and covered in a melted sugar and butter sauce to give them light brown colour and a delicious sweet taste. Please see my other pictures in this series.

Roasted duck breast on plate.

roast duck breast, sliced with mashed potatoes, on a plate,close-up, no people,

Duck breasts with figs, shallots and sherry gravy

A beautifully presented fine dining dish featuring a grilled crispy duck, creamy mashed potatoes, and golden potatoes, artistically arranged and garnished with fresh rosemary and balsamic drizzle for a gourmet presentation

Baked camembert in parma ham on brioche with berry jam. Elegant food - hot appetizer of camembert and ham in summer menu. Cheese appetizer in fine dining. Summer menu

Fried duck, potatoes close up.

Red curry duck with grapes are served in Thai restaurant

Roasted duck breast on paper.

duck breast with sauce and honey fig

Slices of roasted duck breast with fig, mashed parsnip and red cassis sauce on a white plate and a light wooden table, festive holiday dinner, copy space, high angle view from above, selected focus

Pan Seared Crispy Duck Breast with Roast Cherry Tomatoes Garlic, Rosemary with Basil and Cilantro Pesto

Gourmet duck dish with onion jam and figs

cooking duck breast, in a frying pan, fried, with spices and herbs, close-up, no people,

Sliced seasoned with black pepper duck breast served with fresh ripe figs on large green leaves over a dark rustic background

elegant hearty dinner - sauteed duck breast steak served with boiled potatoes, figs and gravy

Stuffed Turkey for Thanksgiving Holidays with Pumpkin, Fruits, Pie and Other Ingredient

Close up of grilled duck breast fillet served with caramelized figs, creamy puree and fresh greens in elegant fine dining presentation.

Close-up view of a serving of pan-fried duck breast, served with a Moroccan-inspired cous cous that contains chopped dates, mandarin oranges, and pine nuts. Add your seasoned duck breast, skin side down, to a cold skillet and turn up the heat until the fat starts to sizzle around 5-6 minutes, turn and repeat it, use a meat thermometer to cook it to your preference. Set it aside add some orange juice to the skillet and cook off all the duck fat, add the chopped dates the sliced mandarin oranges and some Moroccan-inspired seasoning, toast the pine nuts and prepare your couscous, add the mixture from the skillet to the cous cous and add the pine nuts and serve.

Pan Seared Crispy Duck Breast with a Beet Gastrique, Seared Oyster Mushrooms, Roast Cherry Tomatoes and Broccolini

salami and venison game meat

Duck breast with pancetta, rosemary and figs, baked in honey sauce. horizontal

Muscovy duck breast that's been scored in a diamond pattern and roasted until crispy.

Roasted duck breast on paper.

Grilled sausages and vegetables

Duck breast roast poultry fresh natural product tasty snack delicious gourmet food background on the table rustic top view copy space

Fried duck, whole.

Pan Seared Crispy Duck Breast with a Beet Gastrique, Seared Oyster Mushrooms, Roast Cherry Tomatoes and Broccolini

Duck breast with turnips and figs - French cuisine

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