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  • October 25, 2014
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  1. French duck journeys from cauldron to stockpot in search of a new local twist

    Posted Oct 25th 2011, 12:00am

    ... in stockpots, but in the old days, huge cauldrons were used over the permanent winter fire, for an ever-changing broth enriched daily with whatever was available. For a local twist, duck instead of beef ... reduced fat or oil, salt and sugar. Duck pot-au-feu Serves 4 1 duck carcass 2 litres water 12 new potatoes 3 carrots 200 grams of celery Handful of parsley A few sprigs of fresh thyme 4 skinless ...

  2. Bouchon Bistro Francais

    Posted May 05th 2011, 12:00am

    ... pot of duck rillettes (HK$95) to share. The shreds of duck were tender, not as gamey as expected, and had the right texture to spread easily on the accompanying crostini. The Perigordine salad (HK$98, below)- again featuring duck parts- was topped with morsels of gizzard, smoked duck breast slices and a piece of foie gras, which made it quite heavy as a salad, but it was enjoyable, ...

  3. Table Talk

    Posted May 17th 2012, 12:00am

    ... at the InterContinental Hong Kong in Tsim Sha Tsui. The cost is HK$1,588 plus 10 per cent, and includes steamed duck foie gras from the Landes with spiced cherry condiment and toasted brioche, paired with Chateau ... Cafe and JW's California until May 27. At JW's, the menu includes duck foie gras ravioli with beef oxtail consomme; caramelised foie gras mille-feuille with smoked eel, green apple ...

  4. Dished Up

    Posted Sep 22nd 2005, 12:00am by Susan Jung

    ... sauce, roulade of duck with Yunnan ham, sauteed pork slices with leeks and dried bean curd in sesame puffs, roast pigeon breast stuffed with duck liver sausage, and osmanthus and lychee gelee. ... with aioli and garlic bread, and duck confit with Lyonnaise potatoes and frisee salad. To go with the set dinner, guests can also have a glass of Chateau Talbot 1995 for $95. Bookings: 2522 8830 ...

  5. Anger at huge Chinese foie gras project

    Posted Mar 14th 2012, 12:00am

    ... as the force-feeding causes the ducks' livers to swell up to six to 10 times their normal size.' Concerns over the traditional gavage method- force-feeding ducks and geese through a metal tube ... company, that it would invest about 100 million yuan (HK$122.5 million) in duck and geese farming in Ganlu township, south of Jiujiang, Jiangxi, with a goal of producing 1,000 tonnes of foie gras ...

  6. liver

    Posted Apr 13th 2008, 12:00am by Susan Jung

    ... Susan Jung When you were young, you may have been one of the many children who hate being served liver- and it was only the threat of 'no dessert' that made you force it down. What is it? The largest internal organ in an animal. (The only larger organ is the skin.) The livers of many domesticated and wild animals are eaten. With some breeds of duck and goose, ...

  7. Food

    Posted Apr 07th 2011, 12:00am

    ... with gruyere, pan-fried sea bass with mushrooms, Grand Marnier souffle $$$$$ Amuse Bouche 22/F, The Hennessy, 256 Hennessy Road, Wan Chai. Tel: 2891 3666. Signature dishes: duck confit with sautEeed ... of langoustine, sweetbread and chanterelle mushrooms with shellfish sauce, smoked scallop skewer with rosemary, truffle capellini and pumpkin emulsion, warm duck foie gras with sweet and sour red berries. ...

  8. Lifestyle - Food & Wine - SEASONAL INGREDIENTS GAME

    Seasonal Ingredients: Game

    Posted Oct 11th 2012, 12:00am by Mischa Moselle

    ... with watercress, intended to be refreshing, crunchy and peppery. "These are simple, traditional flavours," says Marin. French colvert (wild) duck is on the menu at Spoon by Alain Ducasse, also in a pie enriched with foie gras. In this case executive chef Philippe Duc raises the luxury stakes by adding truffle. Colvert duck seems to be this game season's trendy ingredient ...

  9. The Cooking of South-West France

    Posted Jul 31st 2011, 12:00am

    ... The cuisine of the southwest is based on fat taken from the pigs, ducks and geese that are used in so many of the region's dishes, such as confit. It is rich food, originally meant to sustain farmers and others who have physically demanding jobs. The region is known for its rillettes and other preserved meats, and for foie gras, produced from ducks and geese. Wolfert goes into great ...

  10. Chinese with a modern twist

    Posted Jul 28th 2006, 12:00am by Allan Nam

    ... for the restaurant group. Peking duck is served with pan-seared foie gras for a rich, fusion treat. A citrus cream sauce accompanies medallions of fried lobster with a grapefruit salsa on the side. And one ...




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