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grilled duck breast

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.

Roast duck breast fillets with pears and rosemary on plate

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

Sliced Duck breast fiilet, roasted steak with sauce. Isolated on white background, top view

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

Grilled sausages and vegetables

A duck dinner with gravy.

duck breast slices with vegetables

Duck Breast slices with Sweet Potato Plate

Duck Breast with Baked Apple and Peach Cream on Elegant Restaurant Plate Isolated on White Background. Sliced Poultry Meat with Fruits, Chard and Spices Top View

Pan-fried duck breast sliced and ready to eat, served with red cabbage with mandarin oranges, caramelised potatoes, (brunede kartofler in Danish) new potatoes, parsnip and carrots chips and a duck-infused sauce.

goose breast with vegetables on a white plate

Roasted Duck Cuisine

Lamb hind quarter baked in oven with honey, served with fig, Feta cheese and herbs

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Fresh baked and sliced duck magret with figs and pomegranate sauce.

Cooked stuffed Turkey joint topped with bacon strips and herbs.

Duck breast fillets with pears and rosemary

Plate of Berberi duck breast served with roasted seasonal vegetables, chestnuts and a duck infused sauce. Colour, overhead view, horizontal format with some copy space. Shot on location at a restaurant on the island of Moen in Denmark.

Duck magret confit with chips on wood table

Duck breast fillet with red pepper, prosciutto and rocket salad

Grilled duck breast with baked asparagus and fried onions served on wooden cutting board

Roast duck with dumplings on white

Grilled chicken fillet washed down with a herb sauce.

Sliced roasted duck with sauce, served on a plate with cucumber slices.

fried duck breast with plum sauce

Pan-fried duck breast cooked in a skillet with fresh thyme.

Wild fillet of venison, grilled, carved and served for eating with fresh green thyme garnish, shot against a white background with accommodation for copy space.

Duck breast with gnocchi. Finedine dinner in the restaurant.

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