Ingredient list

Dry sherry is a fortified wine originating from the Jerez de la Frontera region in Andalusia, Spain. It is made from Palomino grapes and enriched with grape brandy after fermentation. Typical styles of dry sherry include Fino, Manzanilla and Amontillado. In the kitchen, it is added to soups, sauces, risotto and marinades. It pairs excellently with seafood, creamy sauces and game. It imparts a nutty, gently saline and complex aroma to dishes. For cooking, it is recommended to use a quality drinking-grade dry sherry.

Duck is a traditional poultry with significantly richer and more flavorful meat than chicken or turkey. The meat is darker, juicy, and intensely flavored, pairing well with robust accompaniments such as braised cabbage, dumplings, or roasted root vegetables. In Central European cuisine, roast duck is a classic Sunday dish. The skin becomes wonderfully crispy during roasting. Duck fat, rendered during cooking, is a prized ingredient in gourmet cooking. Duck is also widely celebrated in Asian cuisines, most notably in the form of Peking duck.

Duck breast is a prized ingredient in French and Central European cuisine. It features darker, juicy meat with a rich, full flavour and a thick layer of fat beneath the skin, which turns golden and crispy when prepared correctly. The most common approach is to score the skin in a crosshatch pattern, then cook the breast skin-side down in a dry pan without added fat before finishing in the oven. It pairs beautifully with sweet and sour sauces such as orange or cherry. The bold flavour of the meat stands up well to aromatic accompaniments, red cabbage, bread dumplings or roasted vegetables. Duck breast is also a good source of iron and B vitamins.

Duck fat is a rendered fat obtained from duck, particularly from the breast or trimmed excess fat before cooking. It has a golden-yellow colour, a delicate flavour and pleasant aromatic qualities. In the kitchen, it is an excellent fat for frying and roasting, particularly well suited for potatoes, vegetables and meat. It is the essential medium for the classic confit de canard, where duck legs are slowly submerged and cooked directly in the fat. Compared to lard, duck fat has a more favourable fatty acid profile and contains a higher proportion of unsaturated fats. It keeps well in the refrigerator for several weeks and can also be frozen.

Duck hearts are small offal pieces that belong among the less conventional but highly valued ingredients in gourmet cooking. They have a bold, intense flavour and a firmer texture than regular muscle meat. Before preparation, it is advisable to trim away excess fat and blood vessels. They taste best when quickly pan-fried with garlic, thyme or rosemary, or marinated and grilled. They also work well in ragouts, risottos or as a stuffing for vegetables. Rich in iron, zinc and B vitamins, especially B12, they are a nutritious choice. In Asian and South American cuisines, poultry offal is a popular ingredient used in a wide range of traditional dishes.

Duck leg quarters are portions of duck comprising the thigh and drumstick, separated from the whole bird. They are one of the most popular cuts of duck for home cooking, as they are slightly more manageable than a whole bird while retaining all the rich, fatty qualities of duck meat. They are well suited for classic oven roasting, slow braising, or preparing confit. They pair beautifully with braised cabbage, beetroot, lentils, or fruit-based sauces such as cherry or orange. The skin becomes wonderfully golden and crispy during slow roasting.

Duck legs are one of the most popular cuts of duck, prized for their juicy, dark meat with a rich, full flavour. They contain more fat than the breast, making them ideal for slow cooking methods. The most iconic preparation is the French confit de canard, the legs are slowly cooked in duck fat at a low temperature for several hours until the meat becomes tender and the skin turns golden and crispy. They are also excellent roasted in the oven or cooked in a slow cooker. Traditional accompaniments include red cabbage, bread dumplings or lentils. Duck legs are a great source of protein, healthy fats and B vitamins.

Duck liver is a prized ingredient, particularly in French cuisine, where it forms the basis of the renowned foie gras, fatty liver from ducks or geese raised on a special diet. Standard duck liver, however, is more accessible and equally delicious. It has a delicate, creamy texture and a rich, slightly sweet flavor. It is most often prepared by quickly searing in butter or in a pan with onions and herbs, or used to make pâté or terrine. It is an excellent source of vitamin A, B vitamins, iron, and zinc. Suitable for both cold and warm appetizers.

Duck meat is a distinctive type of poultry with dark coloring, rich flavor, and higher fat content compared to chicken or turkey. The fat is naturally distributed under the skin and marbled throughout the meat, resulting in a juicy and aromatic dish. Duck meat is well suited for roasting, braising, preparing confit, or smoking. It is classically served with braised cabbage and dumplings, but it also excels in Asian recipes or in pâtés and rillettes. Fresh duck meat should have a deep red color and a pleasant aroma.

Duck neck is a lesser-known but highly valued part of the duck, prized above all for its ability to enrich dishes with a deep, rich flavor. It is most commonly used as the base for stock or a rich fond, which forms the foundation for sauces, soups, and ragouts. The neck contains small pieces of dark meat surrounded by collagen-rich connective tissue, which breaks down during long cooking and lends the dish a silky consistency. It can also be slow-roasted or braised until tender. In some culinary traditions, duck necks are stuffed and roasted as a dish in their own right.

Durum wheat semolina is a fine to medium-ground product milled from hard durum wheat. It is characterised by its pale yellow colour, firm texture, and higher protein and gluten content compared to semolina made from soft wheat. These properties make it ideal for producing pasta, where it ensures firmness and the ability to hold sauces. It is also used to prepare gnocchi, couscous, certain breads, and desserts. It is a key ingredient in Italian, North African, and Middle Eastern cuisines. It has a mildly nutty flavour and an excellent capacity to absorb liquids during cooking.