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Roasted duck leg on mashed potatoes with onion, purple cabbage cream and blueberry jus

A duck dinner with gravy.

Grilled duck breast with blackberries and blackberry sauce with pickled peaches on a light ceramic plate. The plate stands on a light background.

Image of a roasted duck with red cabbage and apple pureed

Christmas Goose with Dumplings on black Bachground

Duck confit with purple cabbage and mashed potato on white plate

stewed duck fillet with pears and herbs. Top view

Duck dish with vegetables

Duck filletDuck filletDuck fillet

Duck Breast displayed on slate slab

Grilled confit duck legs served with braised red cabbage

Red curry duck with grapes are served in Thai restaurant

Christmas Goose with Dumplings on black Bachground

Roast duck thigh and vegetables served on wooden table

Duck with dumplings and red cabbage

Duck leg confit

Duck breast in blackberry sauce. Homemade organic food.

Roast duck stuffed with prunes and pigeon apples, served with caramelised potatoes, red cabbage, walnuts, and mandarin orange salad. A typical Christmas meal is served in Denmark and neighbouring Nordic countries.

Venison fillet with beetroot carpaccio and blackberries on dark plate, close-up shot

Grilled duck breast with vegatables and berry suase on a white plate. Restaurant serving

Duck meat with Fermented red cabbage and rolled dumpling

View of a meat based meal at gourmet restaurant

Single blackberry isolated on white background

Single blackberry on white background

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.

The dish, served on a large white plate, consists of a small piece of meat, fried sukun Breadfruit, topped with brown sauce

This image shows a carefully prepared duck confit presented with a glossy brown sauce that highlights the slow-cooked texture of the meat. Beside the main portion rests a mix of wild rice, diced vegetables, and herbs, adding color and balance to the dish. Crispy root vegetable chips provide contrast in both texture and tone. The white plate with a subtle red rim complements the rustic wooden table, reflecting a traditional Italian dining ambiance. This composition is suitable for editorial food content, restaurant branding, or gourmet menu illustrations that aim to emphasize authenticity and refined culinary craftsmanship.

Bacon wrapped supreme of chicken with champ potato mash red cabbage broccoli and gravy

Plate of savoury food at Ticino luxury restaurant

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