Canard - [French] duck.
Candied - Cooked in sugar or syrup until transparent and well-coated.
Candied ginger - Found in Asian markets.
Canard: (French) Duck.
Canola Oil: Canola is a type of rapeseed, which has been developed and grown in Canada.
canard: duck
canard à la presse: roast duck served with sauce of juices, red wine, cognac
canard de Barbarie: breed, with strong flavor ...
Confit de canard (duck leg confit)
Canned duck confit and cassoulet
Confit of goose (confit d'oie) and duck (confit de canard) are usually prepared from the legs of the bird.
canard: duck (also caneton, duckling)
cantal: pressed cheddar-like cheese made with uncooked cow's milk in Auvergne
capitainne: captain in French service
câpres: capers, Capparis spinosa
capucine: nasturtium, Tropaeolum majus
cardon: cardoon ...
Duck with Orange Sauce (Canard à l'Orange/Duck à l'Orange)
Lassi (Rose-Flavored Yogurt Drink)
Spicy Asian Chicken
Spicy Sweet Beef and Shiitake Stir-fry Bento
Veal Cutlets with Broad Beans and Girolle Mushrooms
Daisy Daisy (Wedding Cake) ...
In the case of the French dish, known in French as canard au sang, or 'duck in its blood,' the process for making pressed duck is quite complex. It starts with partially roasting a duck which has been strangled to retain maximum blood volume.
Roast Duck With Orange Sauce - Canard a L' Orange Julia Child
By Sweetiebarbara
0 Reviews ...
Confit d'oie and confit de canard are preserved goose and preserved duck, respectively. You can eat it cold, thinly sliced, in salads, or use it to add to hot dishes such as the French specialty "cassoulet".
canard sauvage (Fr.) Wild duck.
caneton (Fr.) Duckling.
cangrejo (Sp.) Crab.
canneberge (Fr.) Cranberry.
cannella (It.) Cinnamon; the French word is cannelle.
cannellini (It.) White kidney beans.
 See also: Duck, Pork, Chicken, Fruit, Vegetable
  
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