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		<title><![CDATA[Duck leg with Pinot Noir]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Mon, 07 Sep 2015 01:00:14 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Cook your duck with Pinot Noir, a wine from Alsace. A superb dish with a wine sauce that will delight everyone!
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Peel &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Turbot with Riesling wine sauce &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Slice&#160;shallots&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mushrooms.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter and oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pot.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Saut&#233;ed &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;shallots,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;without browning&#60;/span&#62;, then&#160;cook &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Roast duck with citrus sauce&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck&#60;/a&#62; legs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on each side.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;flour&#60;/span&#62;, salt and pepper, add&#160;&#60;span class=&#34;hps&#34; &#62;bacon&#60;/span&#62;, mushrooms, &#60;span class=&#34;hps&#34; &#62;pour the wine&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;40 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Serve hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;steamed potatoes.&#60;/span&#62;&#60;/p&#62; &#60;div id=&#34;gt-edit&#34;&#62;&#60;/div&#62; &#60;div id=&#34;gt-res-tools&#34;&#62;&#160;hoto credit: Sucr&#233; Sal&#233;&#60;/div&#62;    &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;amp;width=650&#38;amp;height=290&#38;amp;colorscheme=light&#38;amp;show_faces=true&#38;amp;header=true&#38;amp;stream=false&#38;amp;show_border=true&#38;amp;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Roast duck with citrus sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 21 Jul 2015 06:36:25 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Duck is a meat that goes well with sweet and sour taste. Here, we are complementing it with citrus for a gourmet terroir recipe.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Preheat oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel and slice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onion.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil in a large&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pot, add the sliced onion and sear the&#60;a title=&#34;Duck leg with Pinot Noir&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; duck &#60;/a&#62;&#60;/span&#62;until the skin is golden brown, flip and sear the other sides. Salt and pepper. Put aside the cooking juice.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Remove the duck from the pot and place it in a large oven baking dish. Place the bouquet garni (&#60;span class=&#34;st&#34; &#62;a bundle of aromatic herbs&#60;/span&#62;) and peppercorn inside the poultry and roast for 1 hour and 15 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; At the end of the cooking, cover the duck with an aluminum foil and let to rest.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Wash and cut the lemon and orange into wedges. Warm up the duck cooking juice and add the citrus wedges. Cook until golden.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Carve the duck and serve it with the citrus wedges. Strain the cooking juice and add salt and pepper to taste if necessary. Place the dressing in a sauce boat. Using a star cutting-mold, make some polenta stars for decoration.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Duck skewers with spiced figs]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/duck-skewers-with-spiced-figs-10387.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 19 Jun 2015 01:21:08 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[To cook succulent skewers of duck breast with spiced figs, follow our easy recipe.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Rinse&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pain-perdu-with-figs-1537.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;figs&#60;/a&#62; and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dry with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;paper towels.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into quarters.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a saucepan.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the spices&#60;/span&#62;, salt. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong title=&#34;TOURNEDOS ROSSINI AUX FIGUES&#34;&#62;2. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-pie-10788.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck &#60;/a&#62;breasts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into large cubes&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Prick &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;on skewers&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Brush with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/goat-cheese-and-honey-flammekueche-254.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;honey&#60;/a&#62;&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;skin side&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;skewers on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a baking tray&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;skin&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;side up&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Cook the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;figs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;heat for 15 minutes, stirring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;occasionally.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Divide&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the fig&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;compote&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on the plates&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the skewers.&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-skewers-with-spiced-figs-10387.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-skewers-with-spiced-figs-10387.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-skewers-with-spiced-figs-10387.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Mini club sandwiches]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/mini-club-sandwiches-10946.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 17 Jun 2015 08:55:01 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Here is a recipe to quickly prepare delicious mini club sandwiches. Perfect for a picnic.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;Fry &#60;span class=&#34;hps&#34; &#62;10 slices of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;smoked&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-breast-sushi-10800.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; duck breast&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;buttered pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thyme and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garlic.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;into strips.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thin out &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;2&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sucrine&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salads.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Rinse&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;punnet of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cherry tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62; Prepare&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a vinaigrette with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons&#60;/span&#62; of &#60;span class=&#34;hps&#34; &#62;olive oil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 teaspoon of &#60;/span&#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/seared-foie-gras-sauteed-apples-balsamic-vinegar-15574.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;balsamic vinegar&#60;/span&#62;&#60;/a&#62;, &#60;span class=&#34;hps&#34; &#62;1 pinch of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Espelette pepper,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chopped shallot and&#60;/span&#62; some &#60;span class=&#34;hps&#34; &#62;chive sprigs&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add salt&#60;/span&#62;.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; sesame &#60;span class=&#34;hps&#34; &#62;&#60;em&#62;baguette&#60;/em&#62; bread &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;lengthwise&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into thin slices&#60;/span&#62;, then cut &#60;span class=&#34;hps&#34; &#62;pieces of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;5&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cm thick.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;On a small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slice of bread&#60;/span&#62;, place &#60;span class=&#34;hps&#34; &#62;a...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/mini-club-sandwiches-10946.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/mini-club-sandwiches-10946.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/mini-club-sandwiches-10946.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Roast duck skewers with grapes]]></title>
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		<pubDate>Mon, 15 Jun 2015 10:03:43 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Follow our recipe and enjoy appetizing duck skewers with grapes! To be served for the appetizer. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the soy sauce&#60;/span&#62;, honey and &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/crispy-sesame-pear-16293.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sesame&#60;/a&#62; oil&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add salt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Remove&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the fat from the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;duck breasts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut the flesh into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cubes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Marinate&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the preparation&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;30 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;broiler.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-breast-sushi-10800.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;meat&#60;/a&#62; pieces&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;roast them&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;a few&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes, turning&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;regularly.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Meanwhile&#60;/span&#62;, bring &#60;span class=&#34;hps&#34; &#62;the marinade&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to a boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a saucepan with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the orange juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and boil&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;5 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cover the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;duck&#60;/span&#62; with the &#60;span class=&#34;hps&#34; &#62;sauce&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Thread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on wooden&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spikes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;alternating with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/grape-beignets-5726.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;grapes&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sesame seeds.&#60;/span&#62;&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-skewers-with-grapes-10885.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-skewers-with-grapes-10885.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-skewers-with-grapes-10885.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Duck breast sushi]]></title>
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		<pubDate>Fri, 12 Jun 2015 03:02:26 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Meat]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/meat/duck-breast-sushi-10800.html</guid>
		<description><![CDATA[Follow our recipe and make original sushi with duck breast. You will love this tasty dish.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Prepare&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#189;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bag&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;precooked&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/polenta-fries-6006.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;polenta&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;according to the package&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;instructions.&#60;/span&#62; T&#60;span class=&#34;hps&#34; &#62;hen pour into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a rectangular dish&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Let cool&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into rectangles&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cook for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;10 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a skillet &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;medium heat&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/duck-breast-skewers-spices-figs-13520.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck breast&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;skin side&#60;/span&#62;, emptying &#60;span class=&#34;hps atn&#34; &#62;(&#60;/span&#62;but setting aside) &#60;span class=&#34;hps&#34; &#62;the fat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;once or twice during the process&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Turn it over and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;5 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;meat side&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Let cool&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;10 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;In&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the same skillet,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;brown the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;polenta&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rectangles on&#60;/span&#62; both &#60;span class=&#34;hps&#34; &#62;sides.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the duck breast&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into slices.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;On the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;plate, place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pieces of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;polenta&#60;/span&#62;, top with &#60;span class=&#34;hps&#34; &#62;1 slice&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-breast-sushi-10800.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-breast-sushi-10800.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-breast-sushi-10800.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Duck confit parmentier]]></title>
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		<pubDate>Mon, 08 Jun 2015 08:00:19 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[For an easy and gourmet dish, we suggest you this recipe of a duck confit parmentier.]]></description>												
								<content:encoded><![CDATA[&#60;p id=&#34;result_box&#34; class=&#34;&#34; lang=&#34;en&#34;&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven to 180&#176; C (th. 6). Peel 1 kg of potatoes, cook for 25 minutes in salted water. Peel and chop the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/onion-and-goat-cheese-tarte-tatin-249.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; onions&#60;/a&#62;.&#60;/p&#62; &#60;p id=&#34;result_box&#34; class=&#34;&#34; lang=&#34;en&#34;&#62;&#60;strong&#62;2.&#60;/strong&#62;  In a frying pan, gently heat 6 &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/ginger-duck-2884.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck&#60;/a&#62;&#160;confit legs (5 to 6 minutes), so as to allow to drain the fat in the pan. Take them out and separate meat from bones and skin.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;In a pan, melt the onion until translucent. Add the meat, mix well and cook for 2 to 3 minutes.&#60;/p&#62; &#60;p id=&#34;result_box&#34; class=&#34;&#34; lang=&#34;en&#34;&#62;&#60;strong&#62;4.&#60;/strong&#62; Drain the potatoes and mash them with a food mill. Put in a large saucepan over low heat, stir slowly for a few minutes, then gradually add 200 g of butter cut into small pieces, while stirring.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Salt and pepper and add 1 pinch of nutmeg, adjust the seasoning if necessary. The puree should be compact.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62;  In a baking gratin dish with high edges, spread the onion-confit mixture, then top with the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/homemade-mashed-potatoes-4954.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; mashed potatoes&#60;/a&#62;. Bake for 15 minutes.&#60;/p&#62;    &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-confit-parmentier-10729.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-confit-parmentier-10729.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Duck pie]]></title>
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		<pubDate>Sun, 07 Jun 2015 06:41:42 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Prepare a small duck pie with our recipe. Fulfilling and hearty dish. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Peel and chop the onion. Peel the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/spiced-apple-turnovers-15636.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;apples&#60;/a&#62; and cut into quarters, remove the cores and cut the quarters into small cubes. &#60;span title=&#34;D&#233;sossez et effilochez la chair des cuisses de confit de canard.&#60;/p&#62; &#60;p&#62;&#34;&#62;Bone and fray the flesh of duck confit.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Melt the fat in a pan. Saut&#233; the onion and apples, stirring for 15 minutes on low heat. Add the shredded &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/ginger-duck-2884.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck&#60;/a&#62;. &#60;span title=&#34;Salez et poivrez, poursuivez la cuisson 10 minutes &#224; feu doux en remuant de temps en temps.&#60;/p&#62; &#60;p&#62;&#34;&#62;Salt and pepper, continue cooking for 10 minutes over low heat, stirring from time to time.&#60;/p&#62; &#60;p title=&#34;Posez les disques de p&#226;te par-dessus et soudez-les bien aux parois des cocottes.&#60;/p&#62; &#60;p&#62;&#34;&#62;&#60;strong&#62;3.&#60;/strong&#62;  Preheat the oven to 210&#176;C (th. 7). Roll out the pastry on a floured surface. Prick it with a fork. Cut 6 discs with a slightly larger diameter than mini pots. Divide the duck mixture in the mini &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/pot-au-feu-14340.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pots&#60;/a&#62;. Dampen the edge with a brush. &#60;span title=&#34;Posez les disques de p&#226;te par-dessus et soudez-les bien aux parois des cocottes.&#60;/p&#62; &#60;p&#62;&#34;&#62;Place the dough discs over and seal tight the edges.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong title=&#34;Posez les disques de p&#226;te par-dessus et soudez-les bien aux parois des cocottes.&#60;/p&#62; &#60;p&#62;&#34;&#62;4.&#60;/strong&#62; Beat the egg yolk with 1 tablespoon of water and brush the dough. Make a small hole in the center of each &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/apple-pie-with-nuts-2750.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pie&#60;/a&#62;. Insert a little roll of card stock. &#60;span title=&#34;Enfournez pour 25 minutes.&#60;/p&#62; &#60;p&#62;&#34;&#62;Bake for 25 minutes.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Serve immediately.&#60;/p&#62;  ...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-pie-10788.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-pie-10788.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-pie-10788.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Duck breast skewers with spices figs]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/duck-breast-skewers-spices-figs-13520.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 07 Jun 2015 06:41:35 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[This dish wonderfully combines several scents. These skewers with duck breast and spiced figs will amaze the finest gourmets.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Rinse the figs and dry them on absorbent paper. Cut them into quarters. Pour in a pan. Add the spices and salt. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Preheat the oven at 180&#176;C (th. 6). Cut the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pinot-noir-duck-16330.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck &#60;/a&#62;breasts into large cubes. Prick them on skewers. Brush with &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/goat-cheese-and-honey-flammekueche-254.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;honey&#60;/a&#62; on each side. Season with salt and pepper. Place the skewers on an oven tray with the skin side facing up. Bake for 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Cook the figs for 15 minutes over low heat, stirring from time to time.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Divide the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pain-perdu-with-figs-1537.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;fig &#60;/a&#62;compote on plates and add the skewers. Serve.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/duck-breast-skewers-spices-figs-13520.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/duck-breast-skewers-spices-figs-13520.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Duck fillet in yakitori sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/duck-fillet-yakitori-sauce-15832.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/duck-fillet-yakitori-sauce-15832.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sun, 07 Jun 2015 06:23:56 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[These duck fillets marinated in yakitori sauce will be perfect for a dinner party and special occasions!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. Remove the skin of the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/duck-blood-orange-sauce-15357.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck &#60;/a&#62;fillets. Prepare the marinade. Mix the yakitori sauce with olive oil. Then add the crushed star anise, the peeled and pressed garlic and the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/salt-crusted-prawns-lemongrass-sauce-17151.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; lemongrass &#60;/a&#62;- cut into two and crushed gently.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2&#60;/strong&#62;. Brush the fillets on all sides, place them on a dish and leave to marinate for 1 night in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Remove the fillets and leave at room temperature for 1 hour. Preheat the oven at 180&#176;C (th. 6).&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Heat a frying pan with no fat added. Sear the fillets over high heat for 2 minutes on each side. Place on a plate and leave to rest for 30 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Bake the fillets for 10 minutes. Once it is cooked, cut into strips of about 1cm thickness and serve with Thai or basmati &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/exotic-rice-salad-14814.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rice&#60;/a&#62;.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/duck-fillet-yakitori-sauce-15832.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/duck-fillet-yakitori-sauce-15832.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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